Title: Chef de Partie

Reporting Matrix: Directly reporting to the Executive Chef

Grade: FTC

Function: Food Production

Job Family: Production                                                    

Job Purpose:                                                                     

Overseeing and optimizing culinary operations in the designated section for efficiency and cost-effectiveness. This involves ensuring meal quality and consistency by strictly adhering to specified recipes. Additionally, responsibilities include menu development, maintaining quality standards, managing food costs, and supervising storage, stocking, and sanitation procedures.

Job Description:

• Manage all activities in the kitchen, including food preparation, production presentation and storage.
• Ensure efficient, cost-effective operation and profitability of food production
• Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
• Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
• Monitor adherence to safety, Hygiene and cleanliness standards, HACCP checklist, time, and temperature records.
• Menu planning, staffing and preparing of duty rosters
• Co-ordinate with the Executive Chef for planning the Menus
• Train and appropriately delegate duties and responsibilities so as to equip, develop and nurture the staff
• Maintain facilities and equipment in perfect condition and implement procedures to keep breakage and losses to the absolute minimum.
• Maintain close liaison and cordial relations with all clients and partners to promote business interests.
• Develop and execute a growth strategy focused both on financial gain and customer satisfaction
• Maintain positive relationship with clients to obtain feedback and encourage continued patronage.

Major Areas of Responsibility

• Kitchen Management
• Quality Control
• Menu Planning and Staffing
• Safety and Hygiene Compliance

Qualifications and Experience

• 4 - 6  years of experience as a Commis – I / DCDP
• Diploma / Bachelors in Hotel Management / Culinary Arts

Key Customers

Internal stakeholders such as operations department and external stakeholder such as airline staff.

Key Success Metrics

• Food Quality Ratings
• Timeliness of Service
• Hygiene and Safety Compliance

Language Proficiency

Should be fluent in both English and Hindi

IT Knowledge

• MS Office
• Outlook

Travel

Should be flexible to move within the company according to requirement and also for personal growth.