Chef de Partie - Indian

Accorhotel; Lucknow; On-site; INR 400,000 - 700,000; Full time

Job summary

Accorhotel in Lucknow, India seeks a skilled demi chef/commis chef to lead kitchen sections, manage mise-en-place and assist in menu development. The role requires strong leadership, English communication, and the ability to work under fast-paced conditions.

Applicants should have at least 4 years of cooking experience and be able to train and motivate staff, maintain hygienic standards, and participate in daily and monthly chef meetings. The position is on-site at our property in Lucknow.

Qualifications

• Strong leadership, training and motivational skills.
• Reading, writing and oral proficiency in the English language.
• Strong organizational skills and ability to work in stressful fast paced environment.
• Minimum 4 years cooking experience.

Responsibilities

• 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 for approval to achieve high stock rotation.
• Maintain good colleague relations and motivate colleagues.
• Attend daily and monthly meetings with the Executive Chef.
• Ensure compliance with fire, hygiene and safety policies.

Skills

Leadership

English proficiency

Organizational skills

Stress management

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 Executive Chef.
• Report any problems regarding failure of machinery and small equipment to the Executive Chef 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.
• Check Demi Chefs / Commis Chefs on his/her section: e.g. regarding personal hygiene.
• Assist the Executive Chef 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.

Reading, writing and oral proficiency in the English language

Strong leadership, training and motivational skills.

Strong organizational skills and ability to work in stressful fast paced environment.

EXPERIENCE :

Minimum 4 years cooking experience.

Your team and working environment:

In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture

Note: Customization may be included for any specific local or legislative requirements, such as work permits

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.