Chef De Partie - Indian

Job description

Key tasks

 Responsible for the efficiently and profitable functioning of the Kitchen assigned.
 Ensure that Novotel Visakhapatnam Varun Beach standards are applied to the production of food and the cleanliness of the kitchen and equipment.
 Ensure that the hygiene standards are maintained by the team in accordance with set standards.
 Support the Executive Chef/ Executive Sous Chef/ Sous Chef in all phases of the kitchen's operations.
 Ensure HACCP procedures are followed and clear records are kept at all times.
 Any matter which may affect the interests of Novotel Visakhapatnam Varun Beach should be brought to the attention of the Management
 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, 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 Sous chef/ Executive Sous Chef/ Executive chef.
 Attend to day-to-day problems and needs concerning equipment and food supplies.
 Coordinate operations with Department Coordinators, Supervisors 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 / Sous Chef.
 Handle additional responsibilities as and when delegated by the Management.
 Ensure to contribute to achieve the objectives set within the Food &Beverage Production 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.