Demi Chef De Partie

Job Description

• •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 Novotel Kolkata Hotel & Residences should be brought to the attention of the Management.
• •Plan and coordinate the activities of the team to ensure operative effectiveness.
• •Follow guidelines laid by the Executive Chef on menu plan and design in consultation with the Executive Sous Chef.
• •Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies.
• •Estimate daily and weekly requirements as per the process laid.
• •Provide effective support to the team to enable them to provide a range of effective and efficient 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.
• •Prepare Duty rosters for the team in order to ensure operative effectiveness.
• •Maintain appropriate staffing levels in order to consistently provide excellent guest service.
• •Monitor the operations of the department to ensure that the food wastage is minimized.
• •Ensure to maximize employee productivity in order to minimize payroll costs.
• •Identify optimal, cost effective use of the resources and educate the team on the same.
• •Supervise the function of the kitchen team, facilities and costs, hence contribute towards maximizing the overall Food & Beverage department’s profit.
• •To ensure that the preparation and presentation of food complies with the standards.
• •To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timeously completed.
• •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.
• •Handle additional responsibilities as and when delegated by the Management.
• •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.

• •Responsible for the preparation of menus under the direct supervision of Executive Sous Chef, taking into consideration of the following:
• •Local requirements,
• •Competition,
• •Trends,
• •Availability of ingredients &
• •Food cost.

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