Chef De Partie - South Indian Cuisine

Novotel Hotels; Chennai District; On-site; INR 480,000 - 720,000; Full time

Job summary

Accor in Chennai is seeking an experienced culinary professional to lead food and beverage production planning and produce high-quality dishes. You will plan, coordinate and supervise kitchen teams, ensuring inventory, hygiene, safety and cost targets are met.

The ideal candidate has 2+ years of kitchen exposure, strong English skills, and a willingness to work across shifts. This on-site role involves close collaboration with restaurant management and adherence to HACCP standards.

Qualifications

• Minimum Primary school education.
• Culinary school certification is an advantage.
• At least 2 years of relevant kitchen experience.
• Good reading, writing, and spoken English.
• Knowledge of additional languages is a plus.

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.
• 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.
• 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
• Respects the instructions and safety guidelines for the equipment
• Environment Charter

Skills

English proficiency

Team coordination

Multitasking

Education

Primary school education

Culinary certification

Job description

Job Description:

Company DescriptionWhy work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Job DescriptionKey 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

Requirements: