Chef De Partie - Cold

ANdAZ; India; Sur place; INR 335 000 - 670 000; Plein temps

Résumé du poste

Andaz Delhi is seeking a skilled culinary professional to organize and run a designated kitchen section within the Food and Beverage operation. You will ensure that dishes are prepared to standard recipes, train staff in section-specific techniques, and manage costs with an emphasis on minimizing waste.

The role requires flexibility to assist in other kitchen sections as needed and to uphold strict sanitation and safety standards, contributing to a smooth, guest-focused dining experience at the

Qualifications

• Experience organizing and setting up a kitchen section for efficiency.
• Ability to train culinary staff in section-specific skills.
• Ensures sanitation and hygiene standards are upheld in the kitchen.
• Works across kitchen sections as needed and supports senior chefs.
• Monitors costs and helps reduce waste through better controls.

Responsabilités

• Organizes and sets up assigned kitchen section for efficiency and speed.
• Ensures dishes from the section follow standard recipes.
• Trains culinary employees in the required section skills.
• Works in other kitchen sections as requested by Sous Chef/Chef de Cuisine.
• Maintains sanitation standards and equipment upkeep.

Connaissances

Multi-skilling

Flexible scheduling

Sanitation standards

Team training

Kitchen operations

Description du poste

Job Description:

Organization- Andaz Delhi

Summary

Operational

• Organizes and sets up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximize productivity.
• Ensures that all dishes from that section are prepared consistently and according to standard recipes.
• Assists the Chef de Cuisine/Sous Chef in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.
• Monitors food and operating costs and controls these by reducing waste.
• Trains the culinary employees in that section of kitchen in the skills necessary for them to perform their function.
• Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.
• Ensures the sanitation standards for kitchen are being met.
• Be familiar with all sections of the kitchen to facilitate the flexible use of employees.
• Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.
• Trains the culinary employees in that section of kitchen in the skills necessary for them to perform their function.
• Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.
• Ensures the sanitation standards for kitchen are being met.
• Be familiar with all sections of the kitchen to facilitate the flexible use of employees.
• Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.

Financial

• Assists to maximize employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
• Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
• Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.

People

• Trains the culinary employees in that section of kitchen in the skills necessary for them to perform their function.
• Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.
• Ensures the sanitation standards for kitchen are being met.
• Be familiar with all sections of the kitchen to facilitate the flexible use of employees.
• Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.

Other duties

• Attends and contributes to all training sessions and meetings as required.
• Exercises responsible behavior at all times and positively representing the hotel team and Hyatt International.
• Maintains strong, professional relationship with the relevant representatives from competitor hotels, business partners and other organizations.
• Reads the hotel's Employee Handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to fire, hygiene, health and safety.
• Ensures high standards of personal presentation and grooming.
• Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.
• Carries out any other reasonable duties and responsibilities as assigned.

Requirements: