Demi Chef de Partie

Accor

Lucknow

On-site

INR 300,000 - 550,000

Full time

3 days ago

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Job summary

Accor in Lucknow is seeking a Kitchen Supervisor to lead the kitchen team, ensuring top quality and presentation of dishes in line with standards.

You will ensure HACCP procedures are followed and maintain records, plan team activities, manage stock levels, and collaborate with the Executive Chef on menu plans, while upholding hygiene and cost controls to contribute to the department's profitability.

Qualifications

Knowledge of kitchen operations and staff supervision.
Experience maintaining HACCP and hygiene standards.
Ability to plan menus in consultation with the Executive Chef.
Strong inventory and cost-control awareness.

Responsibilities

Direct and supervise the kitchen team ensuring high quality and presentation of dishes.
Ensure HACCP procedures are followed and records maintained.
Report any issues affecting hotel interests to Management.
Plan and coordinate team activities for operative effectiveness.
Follow guidelines on menu design in consultation with Sous Chef.
Maintain stock levels through inventory, ordering and retrieval of supplies.
Estimate daily/weekly requirements per process.

Skills

Kitchen Supervision

HACCP Compliance

Inventory Management

Menu Collaboration

Education

Diploma in Culinary

Job description

Job Description:

Company Description

"Why 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 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 hotel 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 Sous Chef.
Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies.
Estimate daily and weekly requirements as per the process laid.
Supervise the function of the kitchen team, facilities and costs, hence contribute towards maximizing the overall Food & Beverage departments’ 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.