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Chef de Partie at Accor

New Delhi, delhi, India -

Full Time

Start Date

Immediate

Expiry Date

01 Jun, 26

Salary

0.0

Posted On

03 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Stock Take, Food Wastage Minimization, Cost Effectiveness, Food Preparation, Quality Control, Consistency, HACCP Procedures, Equipment Operation, Equipment Maintenance, Temperature Logs, Requisition Management, Food Cost Worksheets, Budget Awareness, Sales Performance Analysis, Banquets Planning, Culinary Management

Industry

Hospitality

Description

Job Description EXECUTIVE RESPONSIBILITIES & EMPOWERMENT Financial Oversee stock take and rotation for the assigned section Monitor operations to minimize food wastage and maintain cost effectiveness and profitability Operational Ensure smooth preparation and service of all food items to company standards, maintaining quality, consistency, and maximum food cost efficiency Ensure all kitchen personnel arrive on time in clean, company-specified uniforms with appropriate safety equipment Direct, motivate, and manage all kitchen employees Monitor quality and presentation of all food items; provide corrective action where necessary Provide training in HACCP procedures and ensure daily compliance by all employees Ensure kitchen personnel are familiar with all kitchen equipment operation and maintenance Submit equipment repair requests and follow up as necessary Monitor daily temperature logs for all refrigeration units and address defective equipment promptly Follow up on daily requisitions from all kitchen outlets and review food cost worksheets with department heads Business Planning & Analysis Maintain awareness of budgets and sales performance Plan cost-effective proposals for banquets and special events General Duties Maintain thorough knowledge of menus, recipes, and preparation methods Manage all kitchen operations in the absence of the Culinary Director Analyze operational issues and implement solutions within company guidelines Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Chef de Partie is responsible for overseeing financial aspects like stock rotation and waste minimization within their assigned section, while operationally ensuring the smooth preparation and service of all food items meet company standards for quality and cost efficiency. This role also involves directing, motivating, and training kitchen personnel on procedures, equipment use, and compliance with safety standards like HACCP.