Chef De Partie

Year Assam, India

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Strictly follow all recipes, methods and instructions from the Executive Chef / Sous Chef.
Analyze food costs and determine most cost-effective recipes while ensuring that standards are maintained.
Manage the team to ensure the proper use of equipment and efficient completion of all tasks.
Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies
Responsible for the efficiently and profitable functioning of the Kitchen assigned.
Ensure that the hygiene standards are maintained by the team in accordance with set standards.
Ensure that Novotel Guwahati’s standards are applied to the production of food and the cleanliness of the kitchen and equipment.
Monitor the operations of the assigned function to ensure that the food wastage is minimized.

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