Chef de Partie (CDP)

Employer - The Bodhgaya Hotel School
Job title - Chef de Partie (CDP)

Job Description

Job Summary
At The Bodhgaya Hotel School (TBHS), the Food Production Department includes the functions of kitchen and stewarding for both students and guests. The Chef de Partie (CDP) is equally responsible for academics and operations related to these two areas.
The incumbent is responsible for the planification, preparation, and cooking of student,staff and guest meals, as well as for the efficient and profitable operation of the Food Production and Stewarding functions. He is expected to maintain the hotel school’s reputation with employers and guests through establishing and sustaining high standards of teaching, cooking, service quality, hygiene, and safety.
Responsibilities and Duties
Operations:
Plan, oversee,and execute the operations of all units of the Food Production department including kitchen, stores, and stewarding, so as to ensure discipline, hygiene, kitchen and food safety, high quality food, and the meeting of revenue targets.
1.1 Food Production and Serving
Work closely wth F&B Captain to gather information on guest preferences and their comments on food served. Use this information to plan,cook and serve appealing and nutritious food and to continuously improve food production to ensure high levels of guest satisfaction.
Take every opportunity to meet guests and get first hand feedback on food served.
Plan and cook food for students and ensure that it National Guidelines for Adolescent Nutrition and is nutritionally balanced as well as adequate.
Ensure that kitchen organization enables timely and quick food service according to SOP.
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1.2 Kitchen and stewarding Hygiene and Safety
Develop and enforce strong hygiene and sanitation practices, and HACCP procedures to ensure cleanliness and sanitation of kitchen space, floors, drains, water sources, equipment and ustensils, and work surfaces.
Enforce cleanliness and orderliness of the stewarding and waste bin area.
Plan for and coordinate the cleaning and deep cleaning of the kitchen and stewarding area.
Collaborate with the F&B Captain to design and update the food & beverage menu, and create offers for groups (if any).
Ensure the appropriate and safe use of equipment and chemicals in the kitchen & stewarding.
1.3 Food Hygiene and Safety
Train staff and students to prevent and manage food poisoning or allergy issues and ensure that corrective actions are implemented.
1.4 Food cost
Create, record and update standard recipes and menusfor both students and guests, and compute theirexpectedaverage costs and margins.
Keep track of and manage actual cost of food to meet the cost and revenue targets agreed to in the annual budget. Carefully record utilization of material, and reconcile actual costs of menus prepared with expected costs estimated when standard recipes and their costs were worked out.
Ensure that food costs for student and staff meals do not exceed budget.
__Purchase and Materials Management
Develop and follow a system of purchase and materials management that will minimize theft, loss and wastage .
Determine list and numbers of equipment needed in the kitchen.
Define quantities of food items, raw material and supplies/non-food items needed in kitchen and stewarding.
Decide on levels of stock to be maintained, minimum order quantities, and when orders need to be placed.
Identify/develop reliablesuppliers who provide quality at reasonable prices.
Manage purchases so as to ensure uninterrupted supply.
Place orders for supplies, re

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Job Location Bodh Gaya, Bihar
Date Posted 12 Feb 2020
Employer Email --No Email
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