Job Description

Boutique Hotel located in Pondicherry Old French Town is looking forward for SENIOR CHEF DE PARTIE (men / women) individuals with zeal in their work expertise and require minimum monitoring to work with Expats, Learn and pursue career with passion.

As an executive with Villa Shanti Hotels, Pondicherry, you will be an ambassador for the exceptional service and cuisine that are hallmarks of our dining experience.

Your skill in food production, personal attention and knowledge of our outstanding Food & Beverage offerings makes guests of our restaurants and lounges feel unique and valued.

Job Responsibilities:
Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:
Consistently takes care of daily food preparation and duties assigned. Coordinates daily tasks with the Executive Chef Responsible to produce food and guide commis Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met Ensure that the production, preparation and presentation of food are of the highest quality at all times. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Full awareness of all menu items, their recipes, methods of production and presentation standards. Follows good preservation standards for the proper handling of all food products at the right temperature. Operate and maintain all department equipment and reporting of malfunctioning. Ensure effective communication between staff by maintaining a secure and friendly working environment. Establishing and maintaining effective inter-departmental working relationships. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. Personally responsible for hygiene, safety and correct use of equipment and utensils. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim. Checks periodically expiry dates and proper storage of food items in the section. Consults daily with Executive chef on the daily requirements, functions and also about any last minute events. Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment. Should be able to set an example to others for personal hygiene and cleanliness on and off duty. Daily feedback collection and reporting of issues as they arise. Assess quality control and adhere to hotels service standards. Carry out any other duties as required by management
Prerequisites:
A high standard of spoken and written English. Flexible working hours subject to the demands of the business. Able to work under pressure. Excellent culinary catering talent.
Education:
Hotel Management Graduate or Culinary Degree with minimum 3 years certification.
Experience:
At least 5 year's Total experience cooking in a well-established full-service hotel Minimum 1 year in Chef de Partie position
Job Type: Full-time

Pay: ₹20,000.00 - ₹28,000.00 per month

Benefits:

Food provided Health insurance Provident Fund
Work Location: In person