Chef De Partie

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

Prime Function:

·  Responsible for the efficiently and profitable functioning of the Kitchen assigned.
·  Ensure that Novotel Chennai Sipcot standards are applied to the production of food and the cleanliness of the kitchen and equipment.
·  Ensure that the hygiene standards are maintained by the team in accordance with set standards.
·  Support the Head Chef & Sous Chef in all phases of the kitchen's operations.
·  Ensure HACCP procedures are followed and clear records are kept at all times.
·  Any matter which may affect the interests of hotel should be brought to the attention of the Management.

Operational Management

·    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.
·  Strictly follow all recipes, methods and instructions from the Executive Chef / Executive Sous Chef.
·  Handle additional responsibilities as and when delegated by the Management.

Qualifications

Hotel Management Degree and other relevant qualifications