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    Chef De Partie - Bengaluru, India - AccorHotel

    AccorHotel
    AccorHotel Bengaluru, India

    1 week ago

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    Full time
    Description
    Job Description

    Job Description

    Key Responsibilities :

    • Food & Beverage Production Planning
    • Plan and coordinate the activities of the team to ensure operative effectiveness.
    • Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.
    • Ensure to contribute to achieve the objectives set within the culinary department.
    • Manage the team to ensure the proper use of equipment and efficient completion of all tasks.
    • Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.
    • Ensure that the team has been trained for all safety provisions.
    • Analyze food costs and determine most cost-effective recipes while ensuring that standards are maintained.
    • Identify optimal, cost effective use of the resources and educate the team on the same.
    • Monitor the operations of the assigned function to ensure that the food wastage is minimized.
    • Ensure that all dishes are prepared according to the recipe and to the correct quantity.
    • To ensure that the section is being kept clean and tidy at all times as per the standards.
    • Closely communicate with Restaurant Manager & Assistant Manager, on special functions, booking, menu item availability, service problems, guest comments and guest preferences.
    • Ensure to take extra care to prevent the use of contaminated products in any process of food preparation.
    • Monitor the presentation of food to ensure that it complies with company standards and set guidelines.
    • To ensure that Commis chefs receive the appropriate training and optimum guidance.
    • Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Executive Sous chef or Executive chef.
    • Attend to day-to-day problems and needs concerning equipment and food supplies.
    • Coordinate operations with Department Associates, Team Leaders and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
    • Ensure to monitor quantity and quality of food products to ensure compliance with the standards.
    • Strictly follow all recipes, methods and instructions from the Executive Chef / Executive Sous Chef.
    • Handle additional responsibilities as and when delegated by the Management.
    • 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).
    • Practice strict control on food portioning and wastage, thereby ensuring gross food profitability
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