Chef De Partie - Indian

Job description

Key tasks

You contribute to the restaurant service and the quality of production by managing you own section. You work autonomously to prepare dishes according to technical fact sheets. You manage the work of the kitchen aids. You are in charge of one area of the kitchen and oversee its organisation, coordination and service.

At Novotel, we grow faster

Feel fully responsible, be autonomous, adaptable, professional, have a love of adventure and a desire to stretch your limits: that’s the Novotel spirit .
An international brand with a network of 400 hotels in 60 countries, Novotel’s success is due to the professionalism and enthusiasm of its 30 000 employees who have been embodying the brand’s ideals for over 40 years.

DNA of the brand, innovation is at the heart of the promise made to employees: "At Novotel, we grow faster" . To transform this promise into reality, Novotel has implemented a unique human resources policy declined around five main professional career paths. Novotel accompanies each employee throughout their career. Integration, geographic mobility, bridging provision, skills development… everyone is given the opportunity to progress quickly and go further. Impossible is not Novotel.

Desired profile

Skills

Level of Education Bachelor / Licence
Areas of study Cooking
Professional experiences 3 to 5 years
Languages essential English (Primary tongue)
Optional languages Hindi (Working level)

Essential and optional requirements

The Candidate should have 3- 5 Years of experience in Indian Cuisine.
Ensures that all work stations at the beginning and end of each shift are adequately set up or broken down for the
respective meal period.
Constantly spot checks food and quality service during all meal periods and ensure the food served meet portion
control and quality standards.
Performs as expediter during peak meal periods.
Supervises and assist in food production.
Assists in training and development of the commi’s
Expected to carry out all reasonable requests by the management.
Responsible in food tasting panel.
Fills up daily Store Requisition forms.
Attends Chef’s meetings when required.
Regularly reports all needed maintenance to the Chef.
Assists in planning menu and involve in food promotion.
Ensures that food displays and buffet set ups are attractive.
Ensures all banquet functions are served on time and of quality and food is sufficient.

·  Excel
·  Power Point
·  Word
·  Micros