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Novotel Imagicaa Khopoli, Khopoli, India

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REF72322X

Chef De Partie

Region

MEA SPAC


Job Description

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 culinary 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 Restaurant Manager & Assistant 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 Commis chefs 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 or Executive chef.
  • Attend to day-to-day problems and needs concerning equipment and food supplies.
  • Coordinate operations with Department Associates, Team Leaders 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 / Executive Sous Chef.
  • Handle additional responsibilities as and when delegated by the Management.

Hygiene / Personal safety / Environment:

  •  Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations
  • Respects the instructions and safety guidelines for the equipment (s)he uses
  • Applies the hotel's security regulations (in case of fire etc)
  • Applies the ISO 14001 quality certification requirements that impact his/her role
  • Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc).

Key Contacts

Liaises with

Responsible for (as assigned)

Culinary Department

Food & Beverage  Service Department

Demi chef de Partie

Commis chef

对于雅高集团来说,多元与包容意味着欢迎每一个人,并尊重他们的差异,我们仅根据素质和技能来优先提供就业和发展机会。我们的目标是提供有意义的就业机会,一个温暖和包容的文化,优秀的工作条件,并促进所有人的发展,包括残疾人士。

在申请时,请不要犹豫告诉我们您可能需要的任何特殊需求,以便我们考虑这些需求。

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