Job Description

Job Responsibilities
'*Assists Chef de Partie in kitchen shift operations and ensures compliance with all the set policies, standards and procedures.

• Inspects the equipment condition on a regualr basis and informs the Junior Sous Chef if a replacement is required.

• Inspects the kitchen areas regularly to note and immediately rectify operational flaws if any.

• Estimates daily production needs on a weekly basis and communicates production needs to the Junior Sous Chef.

• Assists Junior Sous Chef with all kitchen operations and preparation.

• Ensures proper portion, arrangement, and food garnish to be served.

• Monitors the quantity of food that is prepared.

• Maintains kitchen logs for food safety.

• Ensures quality consistency of mise-en-place and finished food and ensure team members are assigned to carry out tasks as per standard recipe in the kitchens.

• Assists in determining how food should be presented and creates decorative food displays.

• Ensures standard recipe and brand standard specifics, portion control and wastage control processes are followed by the team members.

• Ensures relevant buffet displays or set ups are done as per operational needs.

• Ensures short supplies and non-available ingredients are procured by the Materials Department.

'*Reviews guest feedback on TrustYou (Guest Email Feedback System) and on Social Media Platforms and ensures appropriate corrective action is taken.

• Reviews the arrival list every day and ensures guest preferences of repeat guests, VIPs, Inner-circle and Chambers Members are communicated and delivered by the concerned departments.

• Assists in developing new a la carte and buffet menus for the restaurants, keeping in mind current trends in food and competition analysis.

• Enhancing culinary experiences by customizing and innovating new concepts like Food Festivals.

'*Drives set restaurants goals which is in line with the department strategies. Communicate goals, conduct Q-Chats (quarterly performance reviews), analyse performance and provide relevant input to Junior Sous Chef for training programs.

• Escalates misconduct by the team member to the HOD and participates in the disciplinary procedure. Needs to adhere to the standards of Tata Code of Conduct and values of IHCL.

*Conducts training as per the training calendar and recommend suitable training programs to address individual capability gaps to the Junior Sous Chef. Participate in certification of team members in key skills. *Ensures self and team members attend appropriate core training classes

• Maintain a culture of recognition by actively participating in the STARS (Special Thanks and Recognition System) Program

• Demonstrate a culture of Trust, Awareness and Joy by conducting departmental meetings, reviewing V-Connect feedback, drawing and implementing suitable action plans in consultation with the Executive Sous Chef.

'*Ensures full compliance to Safety/Hygiene and TPAM (Taj Positive Assurance Model) and takes corrective measures.

• Ensures storage, labelling and shelf life norms are done as per FSSAI (Food Safety and Standard Authority of India) guidelines.

• Monitors the entire shop floor operations and conduct random checks on all processes to ensure hygiene, quality and adherence to standards.

• Follows the internal audit checklists as per the IHCL Safety Guidelines.

• Adheres to all departmental legal compliances.

'*Identifies risks and develop HIRA (Hazard Identification and Risk Assessment).

• Ensures adherence to HACCP systems, Critical Control Points, OPRPS and control measures in the FSMS systems are verified and documented and validated.

• Adheres to roles and responsibilities pertaining to safety as defined by the hotel from time to time as per the PCM (Progressive Consequence Management) SOP and IMBC (Incident Management and Business Continuity)

'*Follows the set standards with regards to wastage, spoilage records, consumption record of all the restaurants.
Job Requirements
The Demi Chef de Partie assists the Junior Sous Chef in the Food & Beverage/culinary operations. The position ensures Food Production Operations meet the brand’s standards, targets customer needs, ensures associate satisfaction, to maximize the financial performance of the department resulting in creating an iconic and profitable restaurants

• Cost Management
• Knowledge of HR, Training, Sustainability
• Internal Software Knowledge
• Written & Verbal Communication
• Guest Feedback System
• Computer Skills
• Equipment Knowledge & Management
• Safety & Hygiene Practices
• Analytical Approach
• Result Orientation
• Customer Centricity
• Managing Crisis
• Decision Making
• Mutual Respect