Job DescriptionFinancial StewardshipDirect stock management and rotation protocols for assigned section to ensure optimal inventory controlMaintain rigorous oversight of operations to eliminate food wastage, enforce cost discipline, and drive profitabilityOperational ExcellenceGuarantee consistent execution of all food preparation and service operations in strict adherence to company standards, with unwavering attention to quality, consistency, and cost efficiencyEnforce strict compliance with personnel standards, including punctual arrival, proper uniform requirements, and mandatory safety equipment protocolsExercise direct authority over all kitchen staff through strategic direction, motivation,



and performance managementConduct comprehensive quality assurance and presentation audits of all food items; implement corrective measures with accountabilityEstablish and enforce HACCP compliance protocols across all kitchen operations with documented daily verificationEnsure all kitchen personnel maintain proficiency in equipment operation and maintenance proceduresInitiate and track equipment repair requests with follow-up accountabilityMaintain vigilant oversight of refrigeration temperature logs and execute immediate remediation of equipment failuresReview daily requisitions from all kitchen outlets and conduct rigorous analysis of food cost worksheets in collaboration with department headsStrategic Planning & Financial AnalysisMaintain comprehensive awareness of departmental budgets and sales performance metricsDevelop and present cost-effective proposals for banquets and special eventsGeneral DutiesMaintain authoritative command of all menu specifications, recipes, and preparation methodologiesAssume full operational control of kitchen functions in the absence of the Executive ChefIdentify operational deficiencies and implement solutions within established company parameters

📌 Chef De Partie (New Delhi)
🏢 Accor
📍 New Delhi