Demi Chef De Partie - Asian Cuisine

Job description

Company Description

Pullman Chennai Anna Salai offers 232 stylish rooms, a swimming pool, fitness center, spa, two signature dining venues, versatile banquet spaces, boardrooms, and social lounges-ideal for business and leisure travelers. The hotel is perfectly equipped to host a wide range of MICE events, featuring versatile modular venues that can accommodate up to 400 guests, from intimate meetings to grand celebrations.

Job Description

Kitchen Planning

·  Plan and coordinate the activities of the team to ensure operative effectiveness.
·  Follow guidelines laid by the Executive Chef on menu plan
·  Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies.
·  Estimate daily and weekly requirements as per the process laid.

People Management

·  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.

Financial Management

·  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.

Operational Management

·  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 promptly 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 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.

Qualifications

·  Minimum Primary school education
·  Additional certification(s) from a reputable Culinary school will be an advantage
·  Minimum 2 years of relevant experience in a similar capacity
·  Good reading, writing and oral proficiency in English language
·  Ability to speak other languages and basic understanding of local languages will be an advantage

Additional Information

·  WHAT IS IN IT FOR YOU:
·  Come As You Are
·  Work With Purpose
·  Grow, Learn and Enjoy
·  Explore Limitless Possibilities