Demi Chef De Partie - Indian

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 department’s 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)
• Applies the ISO 9001 quality certification requirements that impact his/her role
• Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc) and meets Novotel' ISO 14001 environmental commitments as applicable to the role, if the hotel is involved in the programme.

Key Contacts

Liaises with

Responsible for (as assigned)

Culinary team

Food & Beverage Service team

Commis Chef