Chef de Partie

Accor; New Delhi; Presencial; INR 1.800.000 - 3.000.000; Jornada completa

Descripción de la vacante

Accor seeks an experienced culinary leader in New Delhi to oversee kitchen operations, drive profitability, and ensure adherence to company standards. The role focuses on inventory control, cost discipline, menu integrity, and staff management in a Permanent, Full-Time capacity.

Responsibilities include HACCP compliance, quality audits, budgeting, and spearheading menu execution. You will report to the executive team and manage kitchen operations across outlets with a strong emphasis on safety

Formación

• Strong culinary leadership and kitchen management skills.
• Knowledge of HACCP and food safety protocols.
• Ability to manage budgets and food costs.

Responsabilidades

• Direct stock management and rotation protocols to optimize inventory.
• Eliminate wastage, enforce cost discipline and drive profitability.
• Guarantee consistent execution of food prep and service to company standards.
• Enforce personnel standards including punctuality, uniforms and safety equipment.
• Direct kitchen staff through motivation and performance management.
• Conduct quality audits and implement corrective actions for all food items.
• Establish and verify HACCP compliance across kitchen operations.
• Ensure staff proficiency with equipment operation and maintenance.
• Initiate and track equipment repairs with follow-up accountability.
• Monitor refrigeration temperatures and remediate equipment failures.
• Review daily requisitions and analyze food costs with department heads.
• Maintain awareness of departmental budgets and sales performance.
• Develop cost-effective proposals for banquets and events.
• Maintain authority over menu specifications, recipes and preparation methods.
• Take operational control in the absence of the Executive Chef.
• Identify operational deficiencies and implement solutions within company parameters.

Descripción del empleo

Job Description:

Job Description

Financial Stewardship

• 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

Job-Category: Culinary

Job Type: Permanent

Job Schedule: Full-Time

Requirements: