Demi Chef De Partie - Indian Cuisine at Accor

Chennai, tamil nadu, India -

Full Time

Start Date

Immediate

Expiry Date

22 Sep, 26

Salary

0.0

Posted On

24 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Indian Cuisine, Kitchen Planning, People Management, Financial Management, Operational Management, Inventory Control, Menu Planning, Food Safety, Staff Training, Cost Control, Hygiene Standards, Food Presentation

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 Kitchen Planning Plan and coordinate the activities of the team to ensure operative effectiveness. Follow guidelines laid by the Executive 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. People Management Provide effective support to the team to enable them to provide a range of effective and efficient services. Ensure that the team has been trained for all safety provisions. Motivate and develop the team to ensure smooth functioning of the department and promote teamwork. Prepare Duty rosters for the team in order to ensure operative effectiveness. Maintain appropriate staffing levels in order to consistently provide excellent guest service. Financial Management Monitor the operations of the department to ensure that the food wastage is minimized. Ensure to maximize employee productivity in order to minimize payroll costs. Identify optimal, cost effective use of the resources and educate the team on the same. Operational Management 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. Responsible for the preparation of menus under the direct supervision of Executive Sous Chef, taking into consideration of the following: Local requirements, Competition, Trends, Availability of ingredients & Food cost. Qualifications Minimum Primary school education Additional certification(s) from a reputable Culinary school will be an advantage Minimum 2 years of relevant experience in a similar capacity Good reading, writing and oral proficiency in English language Ability to speak other languages and basic understanding of local languages will be an advantage Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

Coordinate kitchen activities and lead the team to ensure high-quality food production and presentation according to standards. Manage stock levels, minimize food wastage, and oversee hygiene and sanitation protocols.