Job Description

Prime Function:

- Responsibilities include direction and supervision of the kitchen team while ensuring highest-level of quality and consistency in preparation and presentation of dishes as per the standards.
- Ensure that all HACCP procedures are followed and clear records are maintained at all the times.
- Any matter which may effect the interests of hotel should be brought to the attention of the Management.

Key Responsibilities:

Kitchen Planning:

- Plan and coordinate the activities of the team to ensure operative effectiveness.
- Follow guidelines laid by the Director of culinary on menu plan and design in consultation with the Sous Chef and Chef De partie.
- Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies.
- Estimate daily and weekly requirements as per the process laid.

People Management:

- Provide effective support to the team to enable them to provide a range of effective and productive services.
- Ensure that the team has been trained for all safety provisions.
- Motivate and develop the team to ensure smooth functioning of the department and promote teamwork.





Financial Management:

- Monitor the operations of the department to ensure that the food wastage is minimized.
- Identify optimal, cost effective use of the resources and educate the team on the same.

Operational Management:

- Supervise the function of the kitchen team, facilities and costs, hence contribute towards maximizing the overall Food & Beverage departments profit.
- To ensure that the preparation and presentation of food complies with the standards.
- Ensure that company and statutory hygiene standards are maintained.
- Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.
- Control and analyze on an on-going basis the following:
- Quality levels of production and presentation,
- Guest satisfaction,
- Operating food cost,
- Cleanliness, Sanitation, and Hygiene.

- Ensure to maintain appropriate grooming standards, hygiene, and code of conduct of the team.

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📌 Demi Chef de Partie (India)
🏢 FAIRMONT
📍 India