Demi Chef De Partie

Accorhotel; Kolkata District; On-site; INR 900,000 - 1,400,000; Full time

Benefits offered by this job

Discounted Accor rates for staff

Learning programs through Accor

Global career opportunities

CSR/ ESG initiatives involvement

Job summary

Novotel Kolkata Hotel & Residences is seeking an experienced kitchen leader to direct the kitchen team, ensuring the highest quality and presentation of dishes in line with standards.

The role requires HACCP compliance, menu planning collaboration with the Executive Sous Chef, inventory control, staffing rosters, and continuous training on safety and hygiene to delight guests and optimize costs.

Qualifications

• Experience directing a kitchen team to deliver high-quality dishes.
• Knowledge of HACCP and food safety procedures.
• Ability to plan menus in consultation with senior chefs.
• Experience maintaining inventory and controlling food costs.
• Proven capability to schedule staff and manage rosters.
• Trains team on safety, hygiene and standards.
• Focus on guest satisfaction and consistency of service.
• Ability to optimize resources and maximize department profit.

Responsibilities

• Direct and supervise kitchen team to ensure quality and presentation per standards.
• Ensure HACCP procedures are followed and records are maintained.
• Coordinate team activities for operative effectiveness.
• Plan menus with Executive Sous Chef and monitor cost.
• Maintain inventory, place orders and manage supplies.
• Prepare duty rosters and ensure optimal staffing.
• Train staff on safety, hygiene and conduct.
• Maximize productivity and minimize payroll costs.
• Monitor food waste and control costs.

Skills

Kitchen leadership

HACCP compliance

Menu planning

Inventory control

Staff rostering

Staff training

Food quality assurance

Cost control

Job description

Company Description

We are more than 230,000 hospitality experts placing people at the heart of what we do, creating emotion for our guests, and nurturing passion for service and achievement beyond limits. Building on the strength of our teams and of our integrated ecosystem of leading brands, personalized services and expert solutions, we break new ground to reimagine hospitality and inspire new ways to experience the world.

Job Description

• Responsibilities include direction and supervision of the kitchen team while ensuring highest-level of quality and consistency in preparation and presentation of dishes as per the standards.
• Ensure that all HACCP procedures are followed and clear records are maintained at all the times.
• Any matter which may effect the interests of Novotel Kolkata Hotel & Residences should be brought to the attention of the Management.
• Plan and coordinate the activities of the team to ensure operative effectiveness.
• Follow guidelines laid by the Executive Chef on menu plan and design in consultation with the Executive Sous Chef.
• Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies.
• Estimate daily and weekly requirements as per the process laid.
• Provide effective support to the team to enable them to provide a range of effective and efficient services.
• Ensure that the team has been trained for all safety provisions.
• Motivate and develop the team to ensure smooth functioning of the department and promote teamwork.
• Prepare Duty rosters for the team in order to ensure operative effectiveness.
• Maintain appropriate staffing levels in order to consistently provide excellent guest service.
• Monitor the operations of the department to ensure that the food wastage is minimized.
• Ensure to maximize employee productivity in order to minimize payroll costs.
• Identify optimal, cost effective use of the resources and educate the team on the same.
• Supervise the function of the kitchen team, facilities and costs, hence contribute towards maximizing the overall Food & Beverage department’s profit.
• To ensure that the preparation and presentation of food complies with the standards.
• To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timeously completed.
• Ensure that company and statutory hygiene standards are maintained.
• Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.
• Handle additional responsibilities as and when delegated by the Management.
• Control and analyze on an on-going basis the following:
  • Quality levels of production and presentation,
  • Guest satisfaction,
  • Operating food cost,
  • Cleanliness, Sanitation, and Hygiene.
• Responsible for the preparation of menus under the direct supervision of Executive Sous Chef, taking into consideration of the following:
  • Local requirements,
  • Competition,
  • Trends,
  • Availability of ingredients &
  • Food cost.
• Ensure to maintain appropriate grooming standards, hygiene, and code of conduct of the team.

Additional Information

Employee benefit card offering discounted rates at Accor hotels worldwide.

Develop your talent through Accor’s learning programs.

Opportunity to grow within your property and across the world!

Ability to contribute to the community and make a difference through our Corporate Social Responsibility and Environmental, Social, and Governance (ESG) activities.