Chef De Partie @ ibis Thane

Department:  Culinary

Designation:   Chef De Partie

Reports To:    Head Chef

Prime Function:

• Responsible for the efficiently and profitable functioning of the Kitchen assigned.
• Ensure that ibis,  standards are applied to the production of food and the cleanliness of the kitchen and equipment.
• Ensure that the hygiene standards are maintained by the team in accordance with set standards.
• Ensure procedures are followed and clear records are kept at all times.
• Any matter which may affect the interests of ACCOR should be brought to the attention of the Management.
• Facilitates the functioning of and / or oversees the functioning of F&B Production or any other Department in the Hotel when necessitated by circumstances and as mandated by the General Manager. This would be over and above regular stipulated responsibilities and duties

Key Responsibilities:

Food & Beverage Production Planning

• Plan and coordinate the activities of the team to ensure operative effectiveness.
• Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.

People Management

• Ensure to contribute to achieve the objectives set within the Food &Beverage Production department.
• Manage the team to ensure the proper use of equipment and efficient completion of all tasks.

• Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.
• Ensure that the team has been trained for all safety provisions.

Financial Management

• Analyze food costs and determine most cost-effective recipes while ensuring that standards are maintained.
• Identify optimal, cost effective use of the resources and educate the team on the same.
• Monitor the operations of the assigned function to ensure that the food wastage is minimized.

Operational Management

•   Ensure that all dishes are prepared according to the recipe and to the correct quantity.
•  To ensure that the section is being kept clean and tidy at all times as per the standards.
•  Closely communicate with Assistant F&B Manager, on special functions, booking, menu item availability, service problems, guest comments and guest preferences.
•  Ensure to take extra care to prevent the use of contaminated products in any process of food preparation.
•  Monitor the presentation of food to ensure that it complies with company standards and set guidelines.
•  To ensure that Culinary Associates receive the appropriate training and optimum guidance.
•  Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Executive Sous Chef.
• Attend to day-to-day problems and needs concerning equipment and food supplies.

• Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
• Ensure to monitor quantity and quality of food products to ensure compliance with the standards.

• Strictly follow all recipes, methods and instructions from the Executive Chef.
• Handle additional responsibilities as and when delegated by the Management.

Key Contacts

Liaises with

Responsible for (as assigned)

Food & Beverage –Production team

Food & Beverage –Service team

All HOD’s

DCDP

Culinary Associates

Trainees

Occupational Health & Safety

Employee Responsibility

All employees are required to co-operate with the OHS Policy and Programs to ensure their own health and safety, and the health and safety of others, in the workplace. 

Management’s Responsibility

• Each manager is responsible, and will be held accountable for taking all practical measures to ensure
• That in the area of their control the OHS Program is complied with and employees are supervised and trained to meet their requirements under the Program.
• Employees are consulted in issues which affect their health and safety, and any concerns that they may have are referred to management.

Replacement and Temporary Mission:

This job description is not intended to be an exhaustive list of all responsibilities skill, effort or working condition associates with the position. It is intended to provide a description of the principle elements essential for the performance of the job. All job descriptions are subject to change.

Employee Signature

Be ready and responsible for any job, which may be assigned by the Management