Demi Chef De Partie

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Demi Chef De Partie

ibis Pune Hinjewadi

Prime Function:

ü 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.

ü Ensure that all HACCP procedures are followed and clear records are maintained at all the times.

ü Any matter which may affect the interests of ACCOR should be brought to the attention of the Management.

Key Responsibilities:

Food & Beverage Production Planning

ü Plan and coordinate the activities of the team to ensure operative effectiveness.

ü Follow guidelines laid by the Executive Chef on menu plan and design in consultation with the Junior Sous Chef.

ü Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies.

ü Estimate daily and weekly requirements as per the process laid.

People Management

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

ü Ensure that the team has been trained for all safety provisions.

ü Motivate and develop the team to ensure smooth functioning of the department and promote teamwork.

ü Prepare Duty rosters for the team in order to ensure operative effectiveness.

ü Maintain appropriate staffing levels in order to consistently provide excellent guest service.

Financial Management

ü Monitor the operations of the department to ensure that the food wastage is minimized.

ü Ensure to maximize employee productivity in order to minimize payroll costs.

ü Identify optimal, cost effective use of the resources and educate the team on the same.

Operational Management

ü Supervise the function of the kitchen team, facilities and costs, hence contribute towards maximizing the overall Food & Beverage departments profit.

ü To ensure that the preparation and presentation of food complies with the standards.

ü To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timely completed.

ü Ensure that company and statutory hygiene standards are maintained.

ü Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.

ü Handle additional responsibilities as and when delegated by the Management.

ü 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.

ü Responsible for the preparation of menus under the direct supervision of Sous Chef, taking into consideration of the following:

- Local requirements,

- Competition,

- Trends,

- Availability of ingredients &

- Food cost.

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