Chef De Partie

NOVOTEL; Hyderabad; Vor Ort; INR 300.000 - 450.000; Vollzeit

Zusammenfassung

Accor is seeking an experienced kitchen professional to report to the Executive Chef. The role focuses on ensuring consistency in preparation of all menu items, maintaining standards, and training kitchen colleagues while managing costs and safety.

You will work with head chef and restaurant management, develop menu items, ensure cleanliness, and uphold sanitation policies. A passion for authentic, modern fusion cuisine and 1–2 years in a similar role are essential.

Qualifikationen

• Minimum 1-2 years’ experience in a similar capacity.
• Strong passion for creating authentic, modern, fusion cuisine.

Aufgaben

• Ensure the consistency in the preparation of all food items for a la carte according to hotel recipes and standards.
• Provide extensive hands on training for all new and transferred colleagues.
• Follow kitchen policies, procedures and service standards.
• Liaise daily with Head Chef and Restaurant Manager to keep open lines of communication regarding guest feedback.

Kenntnisse

Food preparation

Team training

Sanitation

Jobbeschreibung

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, visithttps://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Job Description

Reporting to theExecutive Chef, responsibilities and essential job functions include but are not limited to the following:

• Ensure the consistency in the preparation of all food items for a la carte according to hotel recipes and standards
• Ensure all kitchen Colleagues are aware of standards and expectations
• Adhere to payroll costs and productivity within budgeted guidelines
• Provide extensive hands on training for all new and transferred colleagues
• Ensure the Cleanliness and maintenance of all work areas, utensils & equipment
• Follow kitchen policies, procedures and service standards
• Follow all safety and Sanitation policies when handling food and beverage
• Liaise daily with Head Chef and Restaurant Managerto keep open lines of communication regarding guest feedback
• Continually strive to improve food preparation and presentations
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage
• Have full knowledge of all menu items, daily features and promotions
• Works closely with other team membersand Cooks in menu creation and overall guest experience improvement efforts
• Maintain a safe work environment and is responsible to complete the Weekly Preventative Maintenance Checklist
• Train and develop kitchen employees and ensuring that ongoing training opportunities are communicated to the other Culinary Team Members and leadership and addressed with the colleague
• Assume supervisory responsibilities during the absence of the Head Chef
• Other duties as assigned

Additional Information

• Minimum 1-2years’ experience in a similar capacity
• Strong passion for creating authentic, modern, fusion cuisine.