Chef De Partie - Continental

Accorhotel; New Delhi; Sur place; INR 600 000 - 1 000 000; Plein temps

Résumé du poste

Accor in Delhi is seeking a Kitchen/Operations Manager to lead the Food & Beverage production planning and oversee the culinary team. The role focuses on ensuring inventory accuracy, cost control, and adherence to safety standards to deliver high-quality dishes.

You will manage a team, coordinate with restaurant leadership, and ensure compliance with HACCP and company guidelines while maintaining cleanliness and efficiency across the department.

Qualifications

• Good reading, writing and oral proficiency in English language.
• Ability to speak other languages and basic understanding of local languages will be an advantage.

Responsabilités

• Plan and coordinate the activities of the team to ensure operative effectiveness.
• Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.
• Ensure to contribute to achieve the objectives set within the culinary department.
• Manage the team to ensure the proper use of equipment and efficient completion of all tasks.
• Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.
• Ensure that the team has been trained for all safety provisions.
• Analyze food costs and determine most cost-effective recipes while ensuring that standards are maintained.
• Identify optimal, cost-effective use of the resources and educate the team on the same.
• Monitor the operations of the assigned function to ensure that the food wastage is minimized.
• Ensure that all dishes are prepared according to the recipe and to the correct quantity.
• To ensure that the section is being kept clean and tidy at all times as per the standards.
• Closely communicate with Restaurant Manager & Assistant Manager, on special functions, booking, menu item availability, service problems, guest comments and guest preferences.
• Ensure to take extra care to prevent the use of contaminated products in any process of food preparation.
• Monitor the presentation of food to ensure that it complies with company standards and set guidelines.
• To ensure that Commis chefs receive the appropriate training and optimum guidance.
• Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Executive Sous chef or Executive chef.
• Attend to day-to-day problems and needs concerning equipment and food supplies.
• Coordinate operations with Department Associates, Team Leaders and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
• Ensure to monitor quantity and quality of food products to ensure compliance with the standards.
• Strictly follow all recipes, methods and instructions from the Executive Chef / Executive Sous Chef.
• Handle additional responsibilities as and when delegated by the Management.
• Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations
• Respects the instructions and safety guidelines for the equipment (s)he uses
• Applies the hotel's security regulations (in case of fire etc)
• Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc).

Connaissances

English proficiency

Formation

Primary school education

Culinary school certification

2 years experience in similar capacity

Description du poste

Key Responsibilities

Food & Beverage Production Planning

• Plan and coordinate the activities of the team to ensure operative effectiveness.
• Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.

People Management

• Ensure to contribute to achieve the objectives set within the culinary department.
• Manage the team to ensure the proper use of equipment and efficient completion of all tasks.
• Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.
• Ensure that the team has been trained for all safety provisions.

Financial Management

• Analyze food costs and determine most cost-effective recipes while ensuring that standards are maintained.
• Identify optimal, cost-effective use of the resources and educate the team on the same.
• Monitor the operations of the assigned function to ensure that the food wastage is minimized.

Operational Management

• Ensure that all dishes are prepared according to the recipe and to the correct quantity.
• To ensure that the section is being kept clean and tidy at all times as per the standards.
• Closely communicate with Restaurant Manager & Assistant Manager, on special functions, booking, menu item availability, service problems, guest comments and guest preferences.
• Ensure to take extra care to prevent the use of contaminated products in any process of food preparation.
• Monitor the presentation of food to ensure that it complies with company standards and set guidelines.
• To ensure that Commis chefs receive the appropriate training and optimum guidance.
• Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Executive Sous chef or Executive chef.
• Attend to day-to-day problems and needs concerning equipment and food supplies.
• Coordinate operations with Department Associates, Team Leaders and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
• Ensure to monitor quantity and quality of food products to ensure compliance with the standards.
• Strictly follow all recipes, methods and instructions from the Executive Chef / Executive Sous Chef.
• Handle additional responsibilities as and when delegated by the Management.

Hygiene / Personal safety / Environment

• Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations
• Respects the instructions and safety guidelines for the equipment (s)he uses
• Applies the hotel's security regulations (in case of fire etc)
• Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc).

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

Company Culture

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