Chef de Partie (Bakery)

Company Description
Mercure Chennai Sriperumbudur
Hotel for travellers looking for local and authentic experiences
Mercure Chennai Sriperumbudur, the only international brand in Sriperumbudur-Oragadam industrial area and automobile hub. It is a 45-min drive from Chennai airport, and Mahindra world city and just 29 mins from Marimalai Nagar. The hotel features an all-day dining restaurant with alfresco, multiple meeting spaces, a fitness center, travel desk and entertainment facilities. This hotel, located opposite to Apollo Tyres, is also in close proximity to major corporations & IT companies.
Singaperumal Koil and Chengalpattu industrial areas are in vicinity. Kanchipuram famous for its historic temples and Kanjeevaram sarees, Mahabalipuram for its historic monuments and beaches are within an hour drive. Guests can visit historical monuments at Mahabalipuram, the famous Ekambareshva and Kailasanatha temple at Kanchipuram amongst many others. Chennai city Centre is easily accessible to guests via the highway.

About The Role :
 Job Purpose 
This position is responsible for the training and supervision of a team of cooks in the appointed sections and preparation of food observing all standards as set by the hotel and regulated by local authorities.
 Reporting Lines to Executive Chef 
 Primary Responsibilities  
 Operation 

Train and supervise the work of kitchen personnel in the respective sections

Ensure personal cleanliness and proper deportment of all team members

Produce high quality food in a specified area of the food preparation and ensure that this is also practiced amongst all team members

Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out

Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner

Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food

Ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils

Work closely with Executive Steward in maintaining the cleanliness of the kitchen

Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

 Other Responsibilities 

Be well versed in hotel fire & life safety/emergency procedures

Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

Attend all briefings, meetings and trainings as assigned by management

Maintain a high standard of personal appearance and hygiene at all times

Perform other reasonable duties assigned by the assigned by the Management

 Main Complexity/Critical issues in the Job 

Practice strict control on food portioning and wastage, thereby ensuring gross food profitability

 Competencies 

Strong leadership, interpersonal and training skills

Good communication and customer contact skills

Service oriented with an eye for details

Ability to work well in stressful & high-pressure situations

A team player & builder

A motivator & self-starter

Well-presented and professionally groomed at all times

Qualifications

Minimum Primary school education

Additional certification(s) from a reputable Culinary school will be an advantage

Minimum 2 years of relevant experience in a similar capacity

Good reading, writing and oral proficiency in English language

Ability to speak other languages and basic understanding of local languages will be an advantage