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based on 75 Reviews

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Chef De Partie

Fairmont Hotels Resorts

based on 75 Reviews

1-3 years

Jaipur

1 vacancy

Chef De Partie

Accor Hospitality

posted 14d ago

Flexible timing

Key skills for the job

+ 2 more

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 cost-effective 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 day-to-day 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 co-workers
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