Job DescriptionKEY RESPONSIBILITIESFinancial ManagementOversee stock take and rotation procedures for assigned sections to ensure optimal inventory controlMonitor operations rigorously to minimise food wastage, maintain cost effectiveness, and drive profitabilityReview food cost worksheets and daily issues with department heads; implement corrective actions as requiredDevelop cost-effective proposals for banquet operations and maintain awareness of budgets and sales performanceOperational ExcellenceConduct pre-service equipment checks and ensure all kitchen systems are operationalDistribute work schedules and delegate responsibilities across kitchen sections to meet Senior Management deadlinesLiaise with Restaurant Managers to facilitate seamless service delivery and maintain prescribed standardsMonitor food presentation to ensure strict compliance with company standards and approved recipesMaintain comprehensive and updated recipe documentation to ensure consistent kitchen operationsOversee front-of-house food set-ups in accordance with Executive Chef guidelinesOrganise rosters for casual, agency, and section staff in accordance with Chef directivesEnsure proper collation, storage,



and maintenance of all galley equipment and accessoriesConduct regular operational and sanitation inspections across all kitchen areasEnforce garbage separation standards throughout the kitchenExecute special menus as directed by the ChefProvide accurate and timely feedback to the ChefQuality Assurance & ComplianceMonitor quantity and quality of food products to ensure compliance with Accor standardsEnsure HACCP procedures are rigorously followed with comprehensive record-keeping at all timesEnsure temperature logs for all refrigeration are completed daily by department heads; monitor and follow up on defective equipmentFollow up on daily requisitions from all kitchen outletsTeam Leadership & DevelopmentFoster a collaborative team workplace aligned with departmental and Accor objectivesCoordinate with the Training Manager to ensure new team members receive comprehensive departmental induction and task orientationEmpower existing team members with new skills and facilitate multi-skilling opportunities based on meritMaintain relevant documentation for training needs and completion recordsConduct periodic performance evaluations for all team members in accordance with management proceduresMotivate and support underperforming team members to ensure efficient task deliveryConduct individual appraisals and address motivation, growth, and retention requirementsEnsure decision-making processes are transparent and fairContinuous ImprovementEvaluate systems and procedures to identify opportunities for continuous improvement in product and service deliveryAnalyse operational issues and address them in accordance with company guidelines and proceduresMaintain thorough knowledge of menus, recipes, preparation methods, and HACCP procedures to guide and train team members

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