Chef De Partie - Garde Manger

Accorhotel; Mumbai; On-site; INR 300,000 - 450,000; Full time

Job summary

Novotel Mumbai Juhu Beach is seeking a Kitchen team member to ensure punctual duty, proper uniform, and accurate mise-en-place for daily service. You will organize shifts and guide Demi Chefs and Commis Chefs while maintaining high standards of hygiene and portion control.

Responsibilities include submitting requisitions, logging daily activities, attending Chef de Cuisine meetings, and ensuring safety policies are followed. A proactive, team-focused attitude is essential.

Responsibilities

• Report for duty punctually wearing the correct uniform and name badges.
• Organize shifting in the section for mise-en-place and service.
• Give tasks to Demi Chefs and Commis Chefs and check they are carried out.
• Submit daily requisitions and transfers for approval.
• Maintain good colleague relations and motivate colleagues.
• Ensure training on a one-to-one basis has been carried out.
• Check daily food preparation regarding portion size, quantity and quality.
• Complete the daily checklist for mise-en-place and food storage.
• Attend daily and monthly meetings with the Chef de Cuisine and the Executive team.

Job description

Novotel Mumbai Juhu Beach is Accor's breathtaking beachfront property located in the financial capital of India. Offering an inventory of 204 guest rooms and suites along with 6 dining options serving Chinese, Indian, Italian and Continental cuisines.

Located 3.2 mi from Chhatrapati Shivaji Airportand overlooking the Arabian Sea Novotel Mumbai Juhu Beach is a beach front property.

Job Description

• To report for duty punctually wearing the correct uniform and name badges at all times.
• Organize shifting in the section with regard to mise-en-place production and its service.
• Give tasks to Demi Chefs and Commis Chefs and check that they are carried out in the correct manner.
• Write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in his/her section.
• Maintain good colleague relations and motivate colleagues
• Ensure that training on a one-to-one basis has been carried out and comprehended.
• Check on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe index.
• Responsible for completing the daily checklist regarding Mise-en-place and food storage.
• Attend daily and monthly meetings with the Chef de Cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.
• Report any problems regarding failure of machinery and small equipment to the Chef de Cuisine and to follow up and ensure the necessary work has been carried out.
• Check the main information board regarding changes in any Banquets or other information regarding the organization.
• Keep the section clean and tidy.
• Pass all information to the next shift.
• Accidents and sickness to be written in log book and report to the Executive Chef / Executive Sous Chef.
• Check Demi Chefs / Commis Chefs on his/her section: e.g. regarding personal hygiene.
• Assist the Chef de Cuisine in composing new recipes and menu ideas.
• Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.
• The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.