Demi Chef De Partie

Negotiable

Accor

Experience

Unlimited

Job Type

Full Time

Location

India, Jaipur

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Job Description

Company
Description

Raffles is a collection of luxury hotels and resorts
worldwide, each distinguished by its luxury, elegance and residential charm.
Raffles Hotels & Resorts are one-of-a-kind properties, each one a landmark
in its respective city, positioned at the top of its local market and rated
among the very best in the world.

Job
Description

1. Knowledge and Ability

To have thorough knowledge of all SOPâs and P&Pâs for Culinary
department
To have thorough knowledge of local rules
and regulations
To have advance knowledge Accor Online
Platforms
To have extensive knowledge of hospitality sector, especially
upper luxury segment
To have thorough knowledge about Raffles brand
values, LQA Standards and Forbes Standards,
Good written and verbal
communication skills in English
Able to develop rapport with colleagues
and management staff
Ability to work cohesively with co-workers as part
of a team
Ability to focus attention on guest needs, remaining calm
and courteous at all times
Ability to promote positive relations
with guests and patrons
Able to exercise good judgement with difficult
guests
Understanding and ability to work in a multi-cultural
environment

2. Service

Foster Raffles Values; Authenticity, Humility, Excellence,
Generosity, Graciousness, Stewardship
Internalize Raffles Brand
personality; Charismatic, Cultured, Charming, Warm, Witty, Joyful
Go
extra mile to make sure every employee's needs are not just met,
but exceeded.
Treat every employee with respect and make them feel
valued
Create relationship with employees that is based on open
and sincere communication which leads to building long lasting trustful
relationships
Go extra mile to make sure every guest needs are not just
met, but exceeded.
Assist and support team members and other departments
in order to ensure a smooth operation
Hire the right talent in the right
position and ensure that existing talents are retained to have employees
who exhibit higher engagement
Save cost and time by following innovative
practices and implementing them to existing processes for adapting changing
conditions
Never fail the Top 5 Service Excellence

Look
at me
Smile at me
Talk to me
Listen to me
Thank
me

3. Operations

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.
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.
Analyse 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.
Â Â Ensure
that all dishes are prepared according to the recipe and to the correct
quantity.
Â To ensure that the section is being kept clean and tidy
at all times as per the standards.
Â Closely communicate with Restaurant
Manager & Assistant Manager, on specialÂ functions, booking, menu item
availability, service problems, guest comments and guest preferences.
Â
Ensure to take extra care to prevent the use of contaminated products in any
process of food preparation.
Â Monitor the presentation of food
to ensure that it complies with company standards and set guidelines.
Â
To ensure that Commis chefs receive the appropriate training and optimum
guidance.
Â Ensure that all stocks are kept under optimum conditions
and any anticipated shortages are communicated. promptly to the Executive Sous
chef or Executive chef.
Attend to day-to-day problems and needs
concerning equipment and food supplies.
Ensure to monitor quantity
and quality of food products to ensure compliance with the stand

4.

Leadership

Maintain complete knowledge of all F&B services,
contents & preparation methods, outlets and hotel services/features
Be
well versed in hotel fire & life safety/emergency procedures
Attend all
briefings, meetings and trainings as assigned by management
Report
for duty on time always wearing clean and complete uniform
Always
maintain a high standard of personal appearance and hygiene
Perform
other reasonable duties assigned by the assigned by Manager / Management of
the Hotel

5.Values