Demi Chef de Partie at Accor

Jaipur, Rajasthan, India -

Full Time

Start Date

Immediate

Expiry Date

23 Jan, 26

Salary

0.0

Posted On

25 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Delhi Cuisine, Punjabi Cuisine, Kitchen Supervision, HACCP Procedures, Inventory Management, Menu Planning, Food Preparation, Food Presentation, Guest Satisfaction, Sanitation, Hygiene Standards, Cost Control, Team Coordination, Quality Control, Culinary Skills, Banquet Operations

Industry

Hospitality

Description

Company Description As 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. Do what you love, care for the world, dare to challenge the status quo! Job Description 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. Plan and coordinate the activities of the team to ensure operative effectiveness. Follow guidelines laid by the Sous Chef on menu plan Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies. Estimate daily and weekly requirements as per the process laid. Supervise the function of the kitchen team, facilities and costs, hence contribute towards maximizing the overall Food & Beverage departments 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 timeously 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. Qualifications Sound knowledge of Delhi and Punjabi cuisines. Minimum 3 years of experience as a Commis Chef in authentic Delhi and Punjabi cuisine hotels/restaurants. Experience in both restaurant and banquet operations.

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Responsibilities

The Demi Chef de Partie is responsible for supervising the kitchen team and ensuring the highest quality and consistency in food preparation and presentation. This role includes maintaining hygiene standards, managing inventory, and contributing to the overall profitability of the Food & Beverage department.