Accor
Mumbai, Maharashtra, India Posted 1d ago
This position is responsible for the training and supervision of a team of cooks in the appointed sections and preparation of food observing all standards as set by the hotel and regulated by local authorities.
Key Responsibilities
Train and supervise the work of kitchen personnel in the respective sections
Ensure personal cleanliness and proper deportment of all team members
Produce high quality food in a specified area of the food preparation and ensure that this is also practiced amongst all team members
Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out
Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner
Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
Ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils
Work closely with Executive Steward in maintaining the cleanliness of the kitchen
Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to
Be well versed in hotel fire and life safety or emergency procedures
Apply necessary precautions with regards to the hotel food safety and hygiene standards HACCP
Attend all briefings, meetings and trainings as assigned by management
Maintain a high standard of personal appearance and hygiene at all times
Perform other reasonable duties assigned by the Management
Requirements
Minimum of 1 year experience as a Chef de Partie in a professional kitchen setting
Culinary degree or equivalent certification from a recognized institution
Demonstrated passion for culinary excellence and attention to detail
Strong knowledge of various cuisines, cooking techniques, and food trends
Proficiency in menu planning, portion control, and food cost management
Excellent leadership, interpersonal, and communication skills
Ability to work effectively in a team-oriented, high-pressure environment
Strong organizational skills and ability to multitask efficiently
Thorough understanding of food safety regulations and HACCP principles
Proven ability to take initiative and drive results in a hands-on manner
Flexibility to work various shifts, including weekends and holidays
Physical stamina to stand for extended periods and lift heavy items as required
Proficiency in English; knowledge of local languages is a plus
Preferred Qualifications
