Job Description

EXECUTIVE RESPONSIBILITIES & EMPOWERMENT

Financial

- Oversee stock take and rotation for the assigned section
- Monitor operations to minimize food wastage and maintain cost effectiveness and profitability

Operational

- Ensure smooth preparation and service of all food items to company standards, maintaining quality, consistency, and maximum food cost efficiency
- Ensure all kitchen personnel arrive on time in clean, company-specified uniforms with appropriate safety equipment
- Direct, motivate, and manage all kitchen employees
- Monitor quality and presentation of all food items; provide corrective action where necessary
- Provide training in HACCP procedures and ensure daily compliance by all employees
- Ensure kitchen personnel are familiar with all kitchen equipment operation and maintenance




- Submit equipment repair requests and follow up as necessary
- Monitor daily temperature logs for all refrigeration units and address defective equipment promptly
- Follow up on daily requisitions from all kitchen outlets and review food cost worksheets with department heads

Business Planning & Analysis

- Maintain awareness of budgets and sales performance
- Plan cost-effective proposals for banquets and special events

General Duties

- Maintain thorough knowledge of menus, recipes, and preparation methods
- Manage all kitchen operations in the absence of the Culinary Director
- Analyze operational issues and implement solutions within company guidelines

📌 Chef de Partie (Delhi)
🏢 Accor
📍 Delhi