Applications are invited from suitably qualified & experienced candidates to join our team as Chef de Partie with potential to work towards Jnr. sous chef. The key duties & responsibilities of this position includes,
Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
Coordinates daily tasks with the Executive Chef / Sous Chef
Responsible to supervise junior chefs or commis.
Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
Ensure that the production, preparation and presentation of food are of the highest quality at all times.
Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
Full awareness of all menu items, their recipes, methods of production and presentation standards.
Follows good preservation standards for the proper handling of all food products at the right temperature.
Operate and maintain all department equipment and reporting of malfunctioning.
Ensure effective communication between staff by maintaining a secure and friendly working environment.
Establishing and maintaining effective inter-departmental working relationships.
Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
Personally responsible for hygiene, safety and correct use of equipment and utensils.
Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
Checks periodically expiry dates and proper storage of food items in the section.
Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.
Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
Daily feedback collection and reporting of issues as they arise.
Assess quality control and adhere to hotels service standards.
Job Type: Full-time
Salary 4000-5000.00
Experience required: at least 6years in kitchens of which 2 years should be in busy all day dining concept, in position of CDP.
It is observed that some people start their job from lower ranks and remain in lower ranks for the long period of time while others start their job in lower ranks and use that low rank as their launching pad and start flying in a very short time. Actually the people who got rapid promotion have some capabilities and one could develop those capabilities in him so that he could get the rapid promotion in the job. Some of these capabilities are mentioned here under:
Continuously improve the qualification: It is the best tool which could come to help you to progress in your rank to have the higher qualifications. No doubt learning with earning is not an easy job. But once you get determined than you could get the task done in desired way.
Keenly observe the field and try to understand the technical tasks: It is observed that those people rise in their rank that could handle the technical aspects of their job in right way. Therefore, it is suggested to keep those secrets of job with you as soon as possible.
Try to show your worth to higher authorities: After getting good qualification and knowing the technical aspects of your job, it is good idea to give a good presentation to higher authorities so that you could get entered your name in the good book of higher authorities. In this way you could get the big boost in the promotion.