Chef De Partie - (Indian Cuisine) at Accor

Mumbai, maharashtra, India -

Full Time

Start Date

Immediate

Expiry Date

08 Apr, 26

Salary

0.0

Posted On

08 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Communication Skills, Organisational Skills, Cooking Techniques, Time Management, Team Management, Food Safety, Inventory Management, Cost Analysis, Operational Management, Recipe Adherence, Presentation Skills, Training Skills, Problem Solving, Hygiene Standards, Guest Interaction, Equipment Management

Industry

Hospitality

Description

Company Description "Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" Job Description Prime Function: Responsible for the efficiently and profitable functioning of the Kitchen assigned. Ensure that ibis, Mumbai Airport 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 Sous Chef in all phases of the kitchen's operations. Ensure procedures are followed and clear records are kept at all times. Any matter which may affect the interests of ACCOR should be brought to the attention of the Management. Facilitates the functioning of and / or oversees the functioning of F&B Service or any other Department in the Hotel when necessitated by circumstances and as mandated by the General Manager. This would be over and above regular stipulated responsibilities and duties Key Responsibilities: Food & Beverage Production Planning 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. People 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. Financial Management 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. Operational 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 & Bar 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 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. Handle additional responsibilities as and when delegated by the Management. Key Contacts Liaises with Food & Beverage –Production team Food & Beverage –Service team All HOD’s Responsible for (as assigned) Commis chef Additional Responsibilities Towards Sustainable Development Occupational Health and Safety Employee Responsibility All employees to safeguard their health and safety and the health and safety of others, in the workplace. Replacement & Temporary Mission Be ready and responsible for any job, which may be assigned by the Management. Hygiene/ Personal Safety/ Environment Applies the Hotels’ Security Regulations (In case of Fire, etc) Applies the ISO 90001 Quality Certification requirements that impact his/her role. Respects the hotels commitments to the “Environment Charter” (saving energy, recycling, sorting waste, etc) and meets ibis ISO 14001 environmental commitments as applicable to the role, if the hotel is involved in the programme. Qualifications Excellent verbal and written communication skills Organisational skills In-depth knowledge of the standards of baking, cooking and grilling techniques Ability to work under pressure and in a fast-paced environment Ability to quickly learn new recipes and new cooking procedures Time management skills Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Chef De Partie is responsible for the efficient and profitable functioning of the assigned kitchen, ensuring food quality and hygiene standards are maintained. The role includes planning food production, managing the kitchen team, and coordinating with other departments for operational readiness.