Chef De Partie

Job description

Key tasks

Liaise with Outlet Managers to facilitate service delivery and ensure standards are maintained.
Closely communicate with F & B Manager and Outlet Manager on special functions, booking, menu item availability, service problems, guest comments and guest preferences
Record all recipes and update the manual as required to ensure the Kitchen has comprehensive information at all times.
Maintain a detailed Knowledge of the full menu and be able to explain dish descriptions
Oversee all front of house food set ups to ensure they are as per guidelines set by the management
Monitor quantity and quality of food products for the assigned section to ensure compliance with hotel standards.
Constantly strive for new innovative ideas in menu and new concepts of production
Ensure the Kitchen hygiene standards and level are maintained especially through correct hand washing procedures, correct food handling to avoid spoilage and cross contamination

Desired profile

Skills

Level of Education Bachelor / Licence
Areas of study Cooking
Professional experiences 3 to 5 years
Languages essential English (Fluent)
Hindi (Fluent)

Essential and optional requirements

Diploma / Graduation in Hotel Management with prior work experience of 3 – 5 Yrs in North Indian Kitchen
Excellent verbal and written communication skills
Excellent skills in Ms Office and Material Controls.
Enthusiastic with learning attitude
Proactive and positive approach
Displays high levels of flexibility, initiatives, sincerity and Team Work
People Management
Result Orientated

·  Excel
·  Power Point
·  Word