Chef De Partie - Bakery

Job description

Company Description

Novotel Ibis Chennai OMR

Job Description

This position is responsible for the training and supervision of a team of cooks in the appointed sections and preparation of food observing all standards as set by the hotel and regulated by local authorities.

·  Food & Beverage Production Planning
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·  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 culinary 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 Manager & Assistant 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 Sous chef or Executive chef.
·  Attend to day-to-day problems and needs concerning equipment and food supplies.
·  Coordinate operations with Department Associates, Team Leaders 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 / Executive Sous Chef.
·  Handle additional responsibilities as and when delegated by the Management.
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·  Hygiene / Personal safety / Environment:
·   Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations
·  Respects the instructions and safety guidelines for the equipment (s)he uses
·  Applies the hotel's security regulations (in case of fire etc)
·  Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc).

 

him/

Qualifications

Knowledge and Experience

·  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