- Direct and supervise the kitchen team, ensuring highest quality and consistency in dish preparation and presentation.
- Implement and maintain HACCP procedures, keeping explicit records at all times.
- Plan and coordinate team activities for operational effectiveness.
- Follow menu planning guidelines set by the Head Chef.
- Manage stock levels through inventory calculation, ordering, and supply retrieval.
- Estimate daily and weekly requirements based on bookings and past trends.
- Ensure adherence to food safety and hygiene standards.
- Collaborate with other departments to maintain smooth kitchen operations.
- Report any matters affecting hotel interests to Management promptly.
📌 Chef De Partie (Hinjawadi)
🏢 Ibis
📍 Hinjawadi
Reply to this offer
Impress this employer describing Your skills and abilities, fill out the form below and leave Your personal touch in the presentation letter.