Demi Chef De Partie

Accor

Jaipur

On-site

INR 700,000 - 1,100,000

Full time

14 days+

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Job summary

Raffles, a luxury hotel brand within the Accor portfolio, is seeking a Demi Chef de Partie to join the culinary team. The role requires extensive knowledge of the culinary department's SOPs and P&Ps, strong English communication, and the ability to work collaboratively within a high-end hotel environment.

Responsibilities include maintaining standards, supporting team operations, cost awareness in food preparation, and contributing to guest satisfaction through exemplary culinary service.

Qualifications

Thorough understanding of SOPs and P&Ps for Culinary department.

Responsibilities

Knowledge and ability to perform culinary duties.
Thorough knowledge of SOPs and P&Ps for the Culinary department.
Understand local rules and regulations.
Knowledge of Accor Online Platforms.

Job description

Company Description

Raffles is a collection of luxury hotels and resorts worldwide, each distinguished by its luxury, elegance and residential charm. Raffles Hotels & Resorts are one-of-a-kind properties, each one a landmark in its respective city, positioned at the top of its local market and rated among the very best in the world.

Company Description

Job Description

Knowledge and Ability

To have thorough knowledge of all SOP’s and P&P’s for Culinary department

To have thorough knowledge of local rules and regulations

To have advance knowledge Accor Online Platforms

To have extensive knowledge of hospitality sector, especially upper luxury segment

To have thorough knowledge about Raffles brand values, LQA Standards and Forbes Standards,

Good written and verbal communication skills in English

Able to develop rapport with colleagues and management staff

Ability to work cohesively with co-workers as part of a team

Ability to focus attention on guest needs, remaining calm and courteous at all times

Ability to promote positive relations with guests and patrons

Able to exercise good judgement with difficult guests

Understanding and ability to work in a multi-cultural environment

Service

Foster Raffles Values; Authenticity, Humility, Excellence, Generosity, Graciousness, Stewardship

Internalize Raffles Brand personality; Charismatic, Cultured, Charming, Warm, Witty, Joyful

Go extra mile to make sure every employee's needs are not just met, but exceeded.

Treat every employee with respect and make them feel valued

Create relationship with employees that is based on open and sincere communication which leads to building long lasting trustful relationships

Go extra mile to make sure every guest needs are not just met, but exceeded.

Assist and support team members and other departments in order to ensure a smooth operation

Hire the right talent in the right position and ensure that existing talents are retained to have employees who exhibit higher engagement

Save cost and time by following innovative practices and implementing them to existing processes for adapting changing conditions

Never fail the Top 5 Service Excellence

Look at me

Smile at me

Talk to me

Listen to me

Thank me

Operations

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.

Analyse 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.