Chef De Partie

Prime Function:

• Responsible for the efficiently and profitable functioning of the Kitchen assigned.
• Ensure that Fairmont Jaipur standards are applied to the production of food and the cleanliness of the kitchen and equipment.
• Ensure that the hygiene standards are maintained by the team in accordance with set standards.
• Support the Executive Chef Executive Sous Chef & Chef De Cusinie in all phases of the kitchens operations.
• Ensure HACCP procedures are followed and clear records are kept at all times.
• Any matter which may effect the interests of hotel should be brought to the attention of the Management.

Key Responsibilities:

Food & Beverage Production Planning:

• Plan and coordinate the activities of the team to ensure operative effectiveness.
• Ensure par stock levels are maintained by calculating inventory ordering and retrieving supplies.

People Management:

• Ensure to contribute to achieve the objectives set within the Culinary department.
• Manage the team to ensure the proper use of equipment and efficient completion of all tasks.
• Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.
• Ensure that the team has been trained for all safety provisions.

Financial Management:

• Analyze food costs and determine most costeffective recipes while ensuring that standards are maintained.
• Identify optimal cost effective use of the resources and educate the team on the same.
• Monitor the operations of the assigned function to ensure that the food wastage is minimized.

Operational Management:

•   Ensure that all dishes are prepared according to the recipe and to the correct quantity.
•  To ensure that the section is being kept clean and tidy at all times as per the standards.
•  Closely communicate with Restaurant Manager & Assistant Manager on special functions booking menu item availability service problems guest comments and guest preferences.
•  Ensure to take extra care to prevent the use of contaminated products in any process of food preparation.
•  Monitor the presentation of food to ensure that it complies with company standards and set guidelines.
•  To ensure that Commis chefs receive the appropriate training and optimum guidance.
•  Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Executive Sous chef or Executive chef.
• Attend to daytoday problems and needs concerning equipment and food supplies.
• Coordinate operations with Department Associates Team Leaders and other Departmental Managers to ensure operational readiness efficiency in resource utilization and the prompt delivery of services.
• Ensure to monitor quantity and quality of food products to ensure compliance with the standards.
• Strictly follow all recipes methods and instructions from the Executive Chef / Executive Sous Chef.
• Handle additional responsibilities as and when delegated by the Management.

Qualifications :

Your experience and skills include:

• A minimum of 4 years recent experience in a hotel or restaurant kitchen at a comparable level of luxury service; and 3 years as a certified Journeyperson in a 1st cook or similar role
• Interprovincial Red Seal or international equivalent
• Current Food Safe level 1 or equivalent recognized food safety certificate (colleagues are responsible for maintaining their food safe certification)
• Successful demonstration of a high level of technical and artistic culinary skills assessed during a practical cooking test
• Successful demonstration of high level culinary and food safety knowledge assessed through a written test
• Willing and able to taste all food products i.e. meats seafood produce dry goods dairy
• Completely fluent English language skills; both written and verbal
• A team leader with proven success in relationship building and supporting team performance
• A proven ability to communicate effectively work within a team and delegate to others
• A proven ability to effectively train and develop coworkers
• Excellent organizational skills and shows initiative with ability to work well with little supervision
• Exercises sound decision making with the ability to prioritize tasks appropriately
• Demonstrated a high level of responsibility and accountability
• Demonstrated commitment to provide excellent service and exceed guests expectations
• Must be able to work flexible shifts evenings weekends holidays with either early start or late finish times
• Impeccable grooming and presentation

Remote Work :

No

Employment Type :

Fulltime