Demi Chef De Partie (Indian Cuisine)

Job description

Key tasks

 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 Executive Sous Chef.
 Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies.
 Estimate daily and weekly requirements as per the process laid.
 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.
 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.
 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.
 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 Sous 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.

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 Hospitality Management
Professional experiences 3 to 5 years
Languages essential English (Primary tongue)
Optional languages Hindi (Working level)
Bengali (Working level)

Essential and optional requirements

·  Excel
·  Word