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Fairmont Hotels Resorts
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Demi Chef De Partie - Continental Cuisine

Demi Chef De Partie - Continental Cuisine

Fairmont Hotels Resorts

3 - 5 years

5 - 7 Lacs

chennai

Posted:1 day ago| Platform:

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Skills Required

operations management payroll staffing senior executive guest satisfaction chef financial management management demi chef de partie cost

Work Mode

Work from Office

Job Type

Full Time

Job Description

Key Responsibilities

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 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.

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 profi

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