Chef De Partie - Indian Cuisine

Job description

Key tasks

 Responsible for the efficiently and profitable functioning of the Kitchen assigned.
 Ensure that Novotel Kolkata Hotel & Residences 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 & Chef De Cusinie 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 effect the interests of hotel should be brought to the attention of the Management
 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.
 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.

At Novotel, we grow faster

Feel fully responsible, be autonomous, adaptable, professional, have a love of adventure and a desire to stretch your limits: that’s the Novotel spirit .
An international brand with a network of 400 hotels in 60 countries, Novotel’s success is due to the professionalism and enthusiasm of its 30 000 employees who have been embodying the brand’s ideals for over 40 years.

DNA of the brand, innovation is at the heart of the promise made to employees: "At Novotel, we grow faster" . To transform this promise into reality, Novotel has implemented a unique human resources policy declined around five main professional career paths. Novotel accompanies each employee throughout their career. Integration, geographic mobility, bridging provision, skills development… everyone is given the opportunity to progress quickly and go further. Impossible is not Novotel.

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Desired profile

Skills

Level of Education Bachelor / Licence
Areas of study Cooking
Professional experiences 3 to 5 years
Languages essential English
Optional languages Hindi

Essential and optional requirements

·  Excel
·  Power Point
·  Word
·  Photoshop
·  HACCP
·  Micros
·  Opéra