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Chennai

    chef de Partie - Chennai, India - Accor

    Accor
    Accor Chennai, India

    9 hours ago

    Accor background
    Full time
    Description

    Company Description

    Job Purpose

    This position is responsible for the training and supervision of a team of cooks in the appointed sections and preparation of food observing all standards as set by the hotel and regulated by local authorities.

    Reporting Lines to Executive Chef

    Key Interactions

    Internally

  • Catering Sales
  • Engineering
  • Food & Beverage
  • Housekeeping
  • Purchasing
  • Talent & Culture

    • Externally

  • Guests
  • Suppliers
  • Vendors

    • Primary Responsibilities

    Operation

  • Train and supervise the work of kitchen personnel in the respective sections
  • Ensure personal cleanliness and proper deportment of all team members
  • Produce high quality food in a specified area of the food preparation and ensure that this is also practiced amongst all team members
  • Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out
  • Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner
  • Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
  • Ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils
  • Work closely with Executive Steward in maintaining the cleanliness of the kitchen
  • Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

    • Other Responsibilities

  • Be well versed in hotel fire & life safety/emergency procedures
  • Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
  • Attend all briefings, meetings and trainings as assigned by management
  • Maintain a high standard of personal appearance and hygiene at all times
  • Perform other reasonable duties assigned by the assigned by the Management
    • Job Description

    Main Complexity/Critical issues in the Job

  • Practice strict control on food portioning and wastage, thereby ensuring gross food profitability

    • Span of Control

    Nature

    Amount

    Budget responsibilities

    Not applicable

    Revenue responsibilities

    Not applicable

    Headcount

    Not applicable

    Profile

    Knowledge and Experience

  • Minimum Primary school education
  • Additional certification(s) from a reputable Culinary school will be an advantage
  • Minimum 2 years of relevant experience in a similar capacity
  • Good reading, writing and oral proficiency in English language
  • Ability to speak other languages and basic understanding of local languages will be an advantage

    • Competencies

  • Strong leadership, interpersonal and training skills
  • Good communication and customer contact skills
  • Service oriented with an eye for details
  • Ability to work well in stressful & high-pressure situations
  • A team player & builder
  • A motivator & self-starter
  • Well-presented and professionally groomed at all times
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