Demi Chef de Partie

Fairmont Hotels Resorts

1 - 3 years

2 - 5 Lacs

Bengaluru

Posted:1 day ago| Platform:

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Skills Required

HACCP Staffing Guest service Hotel management Consulting Demi Chef De Partie Executive Chef Inventory Supervision

Work Mode

Work from Office

Job Type

Full Time

Job Description

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 Grand Mercure Bengaluru at Gopalan Mall 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 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.

Diploma/Degree in Hotel Management or Any other Equivalent Qualification.

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