Demi Chef De Partie

Located on Anna Salai Road, opposite Metro Station, ibis Chennai City Center - An Accor Brand is 20 minutes by metro to the Chennai Airport. The hotel features a well-equipped fitness center, ‘The Hub’ lobby level bar and ‘Spice It’, a multi-cuisine 24-hour restaurant with the longest breakfast from 4 AM to noon. The well-designed rooms feature high-speed free WiFi, LED TV, safe deposit, tea and coffee amenities along with a mini fridge. The bathrooms are well-fitted with health faucets and shower cubicles. Located next to the Gemini flyover, within a radius of 0.6 mi from the US Consulate, Apollo Hospital, Spencers Plaza & Express Avenue Mall, the hotel is an ideal destination for guests. The hotel also has a multi-cuisine restaurant. Guests can avail of a long breakfast from 4 AM until noon. It is a convenient base for travelers, being 1.2 mi away from one of the country's leading hospitals –Sankara Nethralaya and 3.1 mi away from Chennai Central and Egmore Railway Station. The nearest airport is Chennai Airport, 9.9 mi away.

Department    :          Culinary

Designation   :          Demi Chef de Partie

Reports To     :          Head Chef

Prime Function:

• 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.
• Any matter which may affect the interests of hotel should be brought to the attention of the Management.

Key Responsibilities:

Kitchen Planning

• Plan and coordinate the activities of the team to ensure operative effectiveness.
• Follow guidelines laid by the Executive 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.

People Management

• Provide effective support to the team to enable them to provide a range of effective and efficient services.

• Ensure that the team has been trained for all safety provisions.
• Motivate and develop the team to ensure smooth functioning of the department and promote teamwork.

• Prepare Duty rosters for the team in order to ensure operative effectiveness.
• Maintain appropriate staffing levels in order to consistently provide excellent guest service.

Financial Management

• Monitor the operations of the department to ensure that the food wastage is minimized.
• Ensure to maximize employee productivity in order to minimize payroll costs.
• Identify optimal, cost-effective use of the resources and educate the team on the same.

Operational Management

• 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.

• Responsible for the preparation of menus under the direct supervision of Executive Sous Chef, taking into consideration of the following:
  • Local requirements,
  • Competition,
  • Trends,
  • Availability of ingredients &
  • Food cost.

• Ensure to maintain appropriate grooming standards, hygiene, and code of conduct of the team.

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)
• Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc).

Key Contacts

Liaises with

Responsible for (as assigned)

Culinary team

Food & Beverage Service team

Commis Chef

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.