Demi Chef De Partie

AccorHotel

Jaipur

On-site

INR 600,000 - 900,000

Full time

14 days+

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Job summary

Raffles Hotels & Resorts is seeking a Demi Chef de Partie to join our luxury kitchen team in Jaipur. The role requires strong culinary knowledge, hotel management education, and excellent English communication.

You will plan and coordinate team activities, maintain hygiene and safety standards, and ensure efficient operation with high attention to detail in a luxury environment.

Qualifications

Post-Secondary Education or relevant qualifications in Hotel Management.
Minimum 2 year as Demi chef de partie experience preferably in luxury hotel.

Responsibilities

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.
Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.
Manage the team to ensure the proper use of equipment and efficient completion of all tasks.
Attend all briefings, meetings and trainings as assigned by management.

Skills

English communication

Teamwork

Culinary knowledge

Education

Hotel Management education

Job 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.

Job Description

1. 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

2. Service

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

3. 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 specialfunctions, 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.
Ensure to monitor quantity and quality of food products to ensure compliance with the stand
Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features
Be well versed in hotel fire & life safety/emergency procedures
Attend all briefings, meetings and trainings as assigned by management
Report for duty on time always wearing clean and complete uniform
Always maintain a high standard of personal appearance and hygiene
Perform other reasonable duties assigned by the assigned by Manager / Management of the Hotel