Chef De Partie-Italian

ANdAZ; India; Vor Ort; INR 300.000 - 600.000; Vollzeit

Zusammenfassung

Andaz Delhi is seeking a diligent kitchen professional to manage the assigned kitchen section within the Food and Beverage operation. You will ensure consistency with standard recipes, support the Chef de Cuisine and Sous Chef, and drive cleanliness and efficiency in daily kitchen activities.

Responsibilities include training staff, controlling costs, maintaining equipment, and adapting to changes based on consumer audits.

Aufgaben

• Organises and sets up the assigned section of the Food and Beverage Kitchen to maximise speed and productivity.
• Ensures all dishes from that section are prepared consistently according to standard recipes.
• Assists the Chef de Cuisine/Sous Chef in maintaining culinary standards per company policies and minimum standards.
• Monitors food and operating costs and controls waste to improve efficiency.
• Trains culinary staff in the kitchen section to perform their functions.
• Works in other kitchen sections when required by the Sous Chef or Chef de Cuisine.
• Maintains sanitation standards in the kitchen.
• Be familiar with all kitchen sections to enable flexible staffing.
• Ensures kitchen equipment is maintained with minimal breakage.
• Responds to Consumer Audit results and implements relevant changes.

Jobbeschreibung

Job Description:

Organization- Andaz Delhi

Operational

• Organises and sets up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximise 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.

Financial

• Assists to maximise 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 behaviour 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 organisations.
• 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.