Demi Chef De Partie

MERCURE; Lucknow; On-site; INR 240,000 - 360,000; Full time

Job summary

Accor is seeking a Kitchen Supervisor to direct the kitchen team and uphold the highest quality and presentation of dishes. You will ensure HACCP procedures are followed, manage inventories, and align with the Executive Chef on menu design, while maintaining hygiene standards.

The role involves leading daily operations, coordinating rosters, and ensuring cost-effective kitchen management within a hotel setting.

Qualifications

• Diploma in Culinary or equivalent.
• 0-1 year of experience.
• HACCP and hygiene standards knowledge.

Responsibilities

• Direction and supervision of the kitchen team while ensuring high quality and consistency in dishes per standards.
• Ensure HACCP procedures are followed and records are maintained.
• Notify management of any matters affecting hotel interests.
• Plan and coordinate team activities for operative effectiveness.
• Follow guidelines on menu planning and design with Sous Chef.
• Maintain stock levels by calculating inventory, ordering and retrieving supplies.
• Estimate daily and weekly requirements as per process.
• Supervise kitchen function, facilities and costs to maximise F&B profit.
• Ensure preparation/presentation complies with standards.
• Rearrange duties/rosters to complete tasks on time.
• Maintains company and statutory hygiene standards.

Education

Diploma in Culinary

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.

Qualifications

Diploma in Culinary or any equivalent.

Additional Information

0-1 year of experience