Demi Chef de Partie

Industry:
Hotels Clubs and Spas
Department:
Food Production/ Kitchen
Level:
Supervisory level
Location:
Asia
Salary Description:
Competitive
Posted:
10-Dec-16
Recruiter:
Intercontinental Hotels Group (IHG)
Job Ref:
GRE000423

What's your passion? Whether you're into rock climbing, singing or dancing, at IHG we're interested in YOU. We love people who apply the same amount of care and passion to their jobs as they do their hobbies - people who help us create great hotels guests love.
At the moment we're looking for an Demi Chef de Partie to join our Crowne Plaza Greater Noida team at Greater Noida (India). Crowne Plaza Greater Noida is an hotel with 398 Keys and extensive food & beverage facilities. Crowne Plaza Greater Noida will be the preferred International brand for business, events and celebration.

You'll be an integral member of the hotel's management team, providing expertise and direction for all aspects of the Food Production and associated activities in line with the overall business strategy. You'll report directly to the Chef de Cuisine. This role manages in supporting the Section Chef by preparing, presenting, storing and serving a selection of dishes. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

The Key Responsibilities are
· Prepares, cooks, serves and stores the following dishes: o Appetizers, Savories, Salads and Sandwiches
o Sauces
§ hot and cold
o Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes
o Poultry and Game dishes
o Meat dishes
§ meat marinades
§ carve meats
o Fish and shell fish
§ sauces for fish and shell fish
§ garnishing techniques and methods of service for fish
o Pastry, cakes and yeast goods
§ petits fours
§ desserts
o Hot and cold deserts
§ Decorate portion and present
o Plates and Terrines
o Chinese Regional Dishes
§ Guangong dishes
v Prepares an extensive range of meat, vegetable, chicken and seafood dishes
v Prepares sauces, condiments, seasonings and flavouring agents
v Prepares braised dishes
v Prepares dehydrated products
§ Sichuman dishes
v Prepares a range of specialty chicken and duck dishes
v Prepares a range of specialty seafood dishes
v Prepares a range of vegetable dishes
v Prepares braised dishes
v Prepares hot and cold noodle dishes
§ Beijing dishes
v Prepares specialty chicken and duck dishes
v Prepares specialty seafood dishes
v Prepares a range of vegetable dishes using regional cooking principles and specialty food presentation
v Prepares noodle dishes
§ Shanghai dishes
v Prepares specialty menu items using specialized and preserved commodities
v Prepares specialty chicken and duck dishes
v Prepares specialty seafood dishes
v Prepares a range of vegetable dishes
v P repares noodle dishes
o Thai Regional Dishes
§ Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings,
§ Prepares regional appetizers
§ Prepares soups
§ Prepares regional curries
§ Prepares regional sauces, dips and dressings
o Indian Regional Dishes
§ Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings,
§ Prepares regional appetizers
§ Prepares soups
§ Prepares regional curries
§ Prepares regional breads

o Malay and Nonya Dishes
§ Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings,
§ Prepares sambas, achar, and kerabu
§ Prepares soups and stocks
§ Prepares regional curries
§ Prepares regional rice dishes
§ Prepares regional noodle dishes
o Indonesian Dishes
§ Prepares extensive range of regional food, including sates
§ Prepares regional curries
§ Prepares regional rice dishes
§ Prepares regional noodle dishes
o Japanese Dishes
§ Prepares and procedures a range of Japanese food including sunomono, tsukemono aemono, yakimono mushimono, gohanmono and kaiseki menu items
§ Prepares and procedures a range of aemono (dressed salads), sunomono (vinegared salads), and tsukemono (pickles)
§ Prepare and produce Sashimi
§ Prepare and produce a range of mushimono (steamed) dishes
§ Prepare and produce a range of yakimono (grilled dishes)
o Vietnamese Dishes
§ Prepares extensive range of regional food, including banquet, festive, and specialty menu items
§ Prepares and produces a range of salads
§ Prepares soups and stocks
§ Prepares chicken, meat, seafood and vegetable dishes
§ Prepares regional rice dishes
§ Prepares regional noodle dishes
o Asian Desserts
§ Produces a range of liquid and solid deserts
§ Produces and presents a range of steamed sweet rice based desserts
§ Produces baked desserts
o Dim Sum
§ Produces sweet and savoury dim sum
§ Produces deep fried dim sum
§ Produces baked dumpling
§ Produces a range of baked desserts
o Buffet Food
§ Prepares and presents food for buffets
§ Prepares and presents desserts for buffets
§ Stores buffet items
· Communicates politely and display courtesy to guests and internal customers
· Provides direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards
· Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
· Establishes and maintains effective employee working relationships
· Attends and participates in daily briefings and other meetings as scheduled
· Attends and participates in training sessions as scheduled
· Prepares in advance food, beverage, material and equipment needed for the service
· Cleans and re-sets his/her working area
· Implements the hotel and department regulations, policies and procedures including but not limited to:
o House Rules and Regulation
o Health and Safety
o Grooming
o Quality
o Hygiene and Cleanliness
· Performs related duties and special projects as assigned
You'll be diligent and adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.<br><br> Ideally, you'll 1 years related experience or an equivalent combination of education and experience. Diploma or Vocational Certificate in Culinary Skills or related field. Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. Food service permit or valid health/food handler card as required by local government agency.
Problem solving and training abilities. Knowledge of local language and culture is preferred. Pre-opening experience will be an advantage.

In return, we'll give you a competitive benefits package including salary, associated benefits and the opportunity to progress your career with IHG. You'll have the chance to work with a great team of people, and most importantly, we'll give you Room to be yourself .
So what's your passion? Please apply on-line and tell us how you can bring your individual skills to IHG.To find out more about us or any other jobs with IHG please look at www.ihg.jobs.net

Contact Details:
Intercontinental Hotels Group (IHG)
Tel: .
Contact: HR Department

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