Chef De Partie - Indian at Accor

Chennai, tamil nadu, India -

Full Time

Start Date

Immediate

Expiry Date

25 Feb, 26

Salary

0.0

Posted On

27 Nov, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Menu Planning, Wine Pairing, Cost Management, HACCP Procedures, Team Management, Staff Training, Food Quality, Service Excellence, Stock Management, Culinary Standards, Event Coordination, Personal Hygiene, Grooming Standards, Fast Paced Environment, Collaboration

Industry

Hospitality

Description

Company Description Accor is the leading Augmented Hospitality hotel group offering unique and meaningful experiences in more than 5100 hotels across 110 countries. •An opportunity to be with world’s preferred hospitality company. •Captivating and rewarding experience working along side passionate professionals Range of exclusive Heartist Benefits Job Description Prime Function Ensure food philosophy is maintained with a standardised product. Maintain cost effectiveness by maintaining profitability in all areas. Constantly evaluate systems to facilitate improvement where possible. Ensure HACCP procedures are followed and clear records are kept at all times. Ensure the highest standard in preparation of food production and delivery. Exceed guest expectations in quality and service of food products Key Responsibilities Kitchen Planning Plan and design menus for food as well as beverages. Tastefully do pairing of wine with food. Follows guidelines laid by the Executive Chef on menu plan and design. People Management Manage staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks. Monitor grooming and personal hygiene of staff to ensure standards are maintained to the highest level. Liaise with the Culinary Department in a professional manner to ensure event objectives are achieved and standards are maintained at all times. Financial Management Oversee the stock take and stock rotation for the assigned section. Monitor the operation to ensure that food wastage is minimised and to maintain cost effectiveness and profitability in all areas. Qualifications Your experience and skills include: Ability to work well under pressure in a fast paced environment Ability to work cohesively and collectively as part of a team Add diplomas/certifications required if needed

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Responsibilities

Ensure food philosophy is maintained with a standardized product and exceed guest expectations in quality and service of food products. Oversee kitchen planning, manage staff, and monitor financial aspects to maintain profitability.