Chef de Partie

PULLMAN; Delhi; On-site; INR 900,000 - 1,700,000; Full time

Job summary

Accor in Delhi is seeking a Kitchen Operations Lead to ensure consistent, high-quality food production and service while driving cost efficiency and profitability. You will enforce standards, manage staff performance, and uphold safety and food safety protocols across all kitchen outlets.

In this role, you will oversee inventory, audits, and daily requisitions, and you will take charge in the absence of the Executive Chef, ensuring seamless continuity of kitchen operations and adherence to brand

Responsibilities

• Direct stock management and rotation protocols to ensure optimal inventory control.
• Oversee operations to minimize food wastage and drive profitability.
• Ensure consistent execution of all food preparation and service operations per company standards.
• Enforce punctual arrival, proper uniform requirements, and mandatory safety equipment protocols.
• Direct kitchen staff through leadership, motivation, and performance management.
• Conduct quality assurance and presentation audits; implement corrective actions.
• Establish HACCP compliance with daily verification.
• Ensure proficiency in equipment operation and maintenance.
• Initiate and track equipment repair requests with accountability.
• Monitor refrigeration temperature logs and remediate equipment failures.
• Review daily requisitions and analyze food cost worksheets with department heads.
• Maintain departmental budgets and sales performance awareness.
• Develop and present cost-effective proposals for banquets and special events.
• Maintain authoritative command of all menu specifications, recipes, and preparation methodologies.
• Take full operational control of kitchen functions in the absence of the Executive Chef.
• Identify operational deficiencies and implement solutions within company parameters.

Job description

• Direct stock management and rotation protocols for assigned section to ensure optimal inventory control
• Maintain rigorous oversight of operations to eliminate food wastage, enforce cost discipline, and drive profitability

Operational Excellence

• Guarantee consistent execution of all food preparation and service operations in strict adherence to company standards, with unwavering attention to quality, consistency, and cost efficiency
• Enforce strict compliance with personnel standards, including punctual arrival, proper uniform requirements, and mandatory safety equipment protocols
• Exercise direct authority over all kitchen staff through strategic direction, motivation, and performance management
• Conduct comprehensive quality assurance and presentation audits of all food items; implement corrective measures with accountability
• Establish and enforce HACCP compliance protocols across all kitchen operations with documented daily verification
• Ensure all kitchen personnel maintain proficiency in equipment operation and maintenance procedures
• Initiate and track equipment repair requests with follow-up accountability
• Maintain vigilant oversight of refrigeration temperature logs and execute immediate remediation of equipment failures
• Review daily requisitions from all kitchen outlets and conduct rigorous analysis of food cost worksheets in collaboration with department heads

Strategic Planning & Financial Analysis

• Maintain comprehensive awareness of departmental budgets and sales performance metrics
• Develop and present cost-effective proposals for banquets and special events

General Duties

• Maintain authoritative command of all menu specifications, recipes, and preparation methodologies
• Assume full operational control of kitchen functions in the absence of the Executive Chef
• Identify operational deficiencies and implement solutions within established company parameters