Demi Chef de Partie

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• Responsibilities include direction and supervision of the kitchen team while ensuring highest-level of quality and consistency in preparation and presentation of dishes as per the standards.
• Ensure that all HACCP procedures are followed and clear records are maintained at all the times.
• Plan and coordinate the activities of the team to ensure operative effectiveness.
• Follow guidelines laid by the Sous Chef on menu plan
• Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies.
• Estimate daily and weekly requirements as per the process laid.
• Supervise the function of the kitchen team, facilities and costs, hence contribute towards maximizing the overall Food & Beverage departments profit.
• To ensure that the preparation and presentation of food complies with the standards.
• To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timeously completed.
• Ensure that company and statutory hygiene standards are maintained.
• Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.
• Handle additional responsibilities as and when delegated by the Management.
• Control and analyze on an on-going basis the following:
• Quality levels of production and presentation,
• Guest satisfaction,
• Operating food cost, cleanliness, Sanitation, and Hygiene.

• Sound knowledge of Delhi and Punjabi cuisines.
• Minimum 3 years of experience as a Commis Chef in authentic Delhi and Punjabi cuisine hotels/restaurants.
• Experience in both restaurant and banquet operations.