Chef De Partie

Year Chennai, Tamil Nadu, India

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Food & Beverage Production Planning
Plan and coordinate the activities of the team to ensure operative effectiveness.
Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.

People Management

Ensure to contribute to achieve the objectives set within the culinary department.
Manage the team to ensure the proper use of equipment and efficient completion of all tasks.
Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.
Ensure that the team has been trained for all safety provisions.

Financial Management

Analyze food costs and determine most cost-effective recipes while ensuring that standards are maintained.

Identify optimal, cost effective use of the resources and educate the team on the same.
Monitor the operations of the assigned function to ensure that the food wastage is minimized.

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