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Demi Chef De Partie - Bakery at Accor
Kolkata, west bengal, India -
Full Time

Start Date

Immediate

Expiry Date

06 May, 26

Salary

0.0

Posted On

05 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Team Supervision, Quality Control, Dish Preparation, Dish Presentation, HACCP Procedures, Record Keeping, Team Coordination, Menu Planning, Stock Management, Inventory Calculation, Supply Ordering

Industry

Hospitality

Description
Company Description Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality. Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster. 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. Any matter which may effect the interests of Novotel Kolkata Hotel & Residences should be brought to the attention of the Management. Additional Information Plan and coordinate the activities of the team to ensure operative effectiveness. Follow guidelines laid by the Executive Chef on menu plan and design in consultation with the Executive Sous Chef. Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies. Estimate daily and weekly requirements as per the process laid. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities
Responsibilities include directing and supervising the kitchen team while maintaining the highest level of quality and consistency in the preparation and presentation of dishes according to established standards. Ensure all HACCP procedures are followed and maintain clear records at all times.