Demi Chef De Partie - Indian

Job description

Key tasks

 Responsibilities include direction and supervision of the kitchen team while ensuring highest-level of quality and consistency in preparation and presentation of dishes as per the standards.
 Ensure that all HACCP procedures are followed and clear records are maintained at all the times.
 Any matter which may affect the interests of Novotel Visakhapatnam Varun Beach should be brought to the attention of the Management
 Supervise the function of the kitchen team, facilities and costs; hence contribute towards maximizing the overall Food & Beverage department’s profit.
 To ensure that the preparation and presentation of food complies with the standards.
 To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timely completed.
 Ensure that company and statutory hygiene standards are maintained.
 Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.
 Handle additional responsibilities as and when delegated by the Management.
 Control and analyze on an on-going basis the following:
 Quality levels of production and presentation,
 Guest satisfaction,
 Operating food cost,
 Cleanliness, Sanitation, and Hygiene.
 Responsible for the preparation of menus under the direct supervision of Sous Chef, taking into consideration of the following:
 Local requirements,
 Competition,
 Trends,
 Availability of ingredients &
 Food cost.
 Ensure to maintain appropriate grooming standards, hygiene, and code of conduct of the team.
 Provide effective support to the team to enable them to provide a range of effective and efficient services.
 Ensure that the team has been trained for all safety provisions.
 Motivate and develop the team to ensure smooth functioning of the department and promote teamwork.
 Prepare Duty rosters for the team in order to ensure operative effectiveness.
 Maintain appropriate staffing levels in order to consistently provide excellent guest service.
 Monitor the operations of the department to ensure that the food wastage is minimized.
 Ensure to maximize employee productivity in order to minimize payroll costs.
 Identify optimal, cost effective use of the resources and educate the team on the same.