Chef De Partie @ Ibis Mumbai BKC

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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.

Primary Responsibilities

Operation

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

Other Responsibilities

Be well versed in hotel fire & life safety/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 assigned by the Management

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