Chef de Partie (Indian Cuisine)

Accor Hotels; London; On-site; GBP 25,000 - 35,000; Full time

Job summary

Join a dynamic team at a forward-thinking hotel where your culinary skills will shine! This role offers the opportunity to train and supervise a team of cooks, ensuring high standards of food quality and hygiene. You'll be at the heart of a vibrant kitchen environment, working closely with the Executive Chef to deliver exceptional dining experiences. If you have a passion for food and a knack for leadership, this position is perfect for you. Embrace the chance to grow in a supportive atmosphere and make a real impact on guest satisfaction in a renowned establishment.

Qualifications

• Minimum 2 years of relevant experience in a similar capacity.
• Good reading, writing, and oral proficiency in English.

Responsibilities

• Train and supervise kitchen personnel in respective sections.
• Ensure hygiene and sanitation procedures are followed.
• Produce high-quality food and maintain portion control.

Skills

Leadership Skills

Interpersonal Skills

Communication Skills

Customer Service Orientation

Ability to Work Under Pressure

Education

Primary School Education

Culinary School Certification

Job description

Company Description

Mercure Chennai Sriperumbudur

Hotel for travellers looking for local and authentic experiences

Mercure Chennai Sriperumbudur, the only international brand in Sriperumbudur-Oragadam industrial area and automobile hub. It is a 45-min drive from Chennai airport, and Mahindra world city and just 29 mins from Marimalai Nagar. The hotel features an all-day dining restaurant with alfresco, multiple meeting spaces, a fitness center, travel desk and entertainment facilities. This hotel, located opposite to Apollo Tyres, is also in close proximity to major corporations & IT companies.

Singaperumal Koil and Chengalpattu industrial areas are in vicinity. Kanchipuram famous for its historic temples and Kanjeevaram sarees, Mahabalipuram for its historic monuments and beaches are within an hour drive. Guests can visit historical monuments at Mahabalipuram, the famous Ekambareshva and Kailasanatha temple at Kanchipuram amongst many others. Chennai city Centre is easily accessible to guests via the highway.

Job Description

Job Purpose

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.

Reporting Lines to Executive Chef

Primary Responsibilities

Operation

• Train and supervise the work of kitchen personnel in the respective sections

• Ensure personal cleanliness and proper deportment of all team members

• Produce high quality food in a specified area of the food preparation and ensure that this is also practiced amongst all team members

• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out

• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner

• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food

• Ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils

• Work closely with Executive Steward in maintaining the cleanliness of the kitchen

• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

Other Responsibilities

• Be well versed in hotel fire & life safety/emergency procedures

• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

• Attend all briefings, meetings and trainings as assigned by management

• Maintain a high standard of personal appearance and hygiene at all times

• Perform other reasonable duties assigned by the assigned by the Management

Main Complexity/Critical issues in the Job

• Practice strict control on food portioning and wastage, thereby ensuring gross food profitability

Competencies

• Strong leadership, interpersonal and training skills
• Good communication and customer contact skills
• Service oriented with an eye for details
• Ability to work well in stressful & high-pressure situations
• A team player & builder
• A motivator & self-starter
• Well-presented and professionally groomed at all times

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