Job Description
Department: Production
Responsible To: Executive Chef, Executive Sous Chef, Jr. Sous Chef
Job Summary:
The Team Leader Sr. Chef De Partie, operating under the guidance of superiors, holds a pivotal role as the intermediate link between section control and overall kitchen management. This position is responsible for overseeing the activities within a specific kitchen.
Established Duties:
• Adherence to Mission and Values: Abide by the hotel's mission statement, values, and rules.
• Kitchen Management: In charge of all activities in a particular kitchen, planning, and organizing the work of Commis Trainees, providing on-the-job training, emphasizing proper equipment use, adherence to standardized recipes, and following food safety procedures.
• Menu Planning: Possess a copy of the menu to plan and organize the mis-en-place and work accordingly.
• Delegation: Delegate tasks to team members by breaking them down into different assignments.
• Raw Material Management: Prepare daily indents for raw materials based on menus, estimated guest numbers, and daily experience forecasting. Supervise and check the daily pickup of stores.
• Sanitation: Ensure daily sanitation of work areas, storage areas, fridges, and walk-ins, liaising with the kitchen steward.
• Team Briefing: Brief team members at the beginning of each shift, ensuring they are well-groomed, well-mannered, and follow safe working practices.
• Recipe Development: Assist the Senior Chef in developing standardized recipes, conducting yield tests, innovating new dishes, and creating duty rosters.
• Guest Interaction: Regularly interact with outlet guests, suggesting dishes, and gathering valuable feedback.
• Quality Control: Check every food order for correct plate presentation, portion size, taste, and garnish.
• Team Collaboration: Work hands-on with co-workers in his and other departments, fostering a collaborative team environment.
• Conflict Resolution: Handle conflicts at the junior staff level through counselling.
The Team Leader Sr. Chef De Partie plays a crucial role in maintaining kitchen efficiency, quality, and environmental responsibility, working closely with the Executive Chef, Executive Sous Chef, and Jr. Sous Chef.
Responsible To: Executive Chef, Executive Sous Chef, Jr. Sous Chef
Job Summary:
The Team Leader Sr. Chef De Partie, operating under the guidance of superiors, holds a pivotal role as the intermediate link between section control and overall kitchen management. This position is responsible for overseeing the activities within a specific kitchen.
Established Duties:
• Adherence to Mission and Values: Abide by the hotel's mission statement, values, and rules.
• Kitchen Management: In charge of all activities in a particular kitchen, planning, and organizing the work of Commis Trainees, providing on-the-job training, emphasizing proper equipment use, adherence to standardized recipes, and following food safety procedures.
• Menu Planning: Possess a copy of the menu to plan and organize the mis-en-place and work accordingly.
• Delegation: Delegate tasks to team members by breaking them down into different assignments.
• Raw Material Management: Prepare daily indents for raw materials based on menus, estimated guest numbers, and daily experience forecasting. Supervise and check the daily pickup of stores.
• Sanitation: Ensure daily sanitation of work areas, storage areas, fridges, and walk-ins, liaising with the kitchen steward.
• Team Briefing: Brief team members at the beginning of each shift, ensuring they are well-groomed, well-mannered, and follow safe working practices.
• Recipe Development: Assist the Senior Chef in developing standardized recipes, conducting yield tests, innovating new dishes, and creating duty rosters.
• Guest Interaction: Regularly interact with outlet guests, suggesting dishes, and gathering valuable feedback.
• Quality Control: Check every food order for correct plate presentation, portion size, taste, and garnish.
• Team Collaboration: Work hands-on with co-workers in his and other departments, fostering a collaborative team environment.
• Conflict Resolution: Handle conflicts at the junior staff level through counselling.
The Team Leader Sr. Chef De Partie plays a crucial role in maintaining kitchen efficiency, quality, and environmental responsibility, working closely with the Executive Chef, Executive Sous Chef, and Jr. Sous Chef.
💡 Quick Summary
Seeking a career-building opportunity? The CDP | Tandoor position is now open for candidates interested in the Cook / Chef Jobs sector. This role in Lonavala offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in Cook / Chef Jobs is a plus.
