Job Description
Prime Function:
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 hotel should be brought to the attention of the Management.
Kitchen Planning:
• 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.
People Management:
• 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.
Financial Management:
• 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.
Operational Management:
· Supervise the function of the kitchen team, facilities and costs, hence contribute towards maximizing the overall Food & Beverage departments 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:
o Quality levels of production and presentation,
o Guest satisfaction,
o Operating food cost,
o Cleanliness, Sanitation, and Hygiene.
· Responsible for the preparation of menus under the direct supervision of Executive Sous Chef, taking into consideration of the following:
o Local requirements,
o Competition,
o Trends,
o Availability of ingredients &
o Food cost.
· Ensure to maintain appropriate grooming standards, hygiene, and code of conduct of the team.
Employment Type: ["OTHER
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 hotel should be brought to the attention of the Management.
Kitchen Planning:
• 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.
People Management:
• 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.
Financial Management:
• 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.
Operational Management:
· Supervise the function of the kitchen team, facilities and costs, hence contribute towards maximizing the overall Food & Beverage departments 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:
o Quality levels of production and presentation,
o Guest satisfaction,
o Operating food cost,
o Cleanliness, Sanitation, and Hygiene.
· Responsible for the preparation of menus under the direct supervision of Executive Sous Chef, taking into consideration of the following:
o Local requirements,
o Competition,
o Trends,
o Availability of ingredients &
o Food cost.
· Ensure to maintain appropriate grooming standards, hygiene, and code of conduct of the team.
Employment Type: ["OTHER
💡 Quick Summary
Seeking a career-building opportunity? The Demi Chef De Partie position is now open for candidates interested in the Cook / Chef Jobs sector. This role in Jaipur 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.
