Chef De Partie (Bakery)

Prime Function:

• Responsible for the production of all pastries, cakes, cold/hot desserts, toppings for the pastry shop as well as other outlets.
• To prepare production charts of all the bakery and pastry items and monitor them from time to time.
• Ensure to exceed guest expectations in quality and service of the food products.
• Supervise the preparation and production of all bakery products.
• Ensure that all HACCP procedures are followed and clear records are maintained at all the times.
• Any matter which may effect the interests of hotel should be brought to the attention of the Management.

Key Responsibilities:

Kitchen Planning

• Plan and design menus, responsible for presentation of pastries, bakery items and chocolates.

• Tastefully do pairing of wine with food whenever applicable, create a competitive edge with new products through innovation and consistency.
• Follows guidelines laid by the Executive Chef on menu plan and design.

• Estimate daily and weekly requirements.

People Management

• Motivate and develop staff to ensure smooth functioning of the department and promote teamwork.

• Maintain appropriate staffing levels by effectively planning Duty roster in order to consistently provide excellent guest service.

• Provide effective support to the team to enable them to provide a range of effective and efficient services.
• Respond to customer queries by resolving issues in a timely and efficient manner to ensure customer satisfaction.

• Ensure that the team has been trained for all safety provisions.

Financial Management

• Analyze food costs and determine most cost-effective recipes while maintaining quality.
• Identify optimal, cost effective use of the resources and educate the team on the same.
• Monitor the operations of the department to ensure that the food wastage is minimized.
• Maintain department budget within established guidelines.

Operational Management

• Detect and ensure disposition of blemished food and defective supplies/equipment.
• Ensure to perform miscellaneous job-related duties as assigned.
• Attend to day-to-day problems and needs concerning equipment and food supplies.
• To upgrade & update the knowledge and ability to prepare different kinds of baked food and confectionaries.
• Direct and/or arrange for the maintenance and care of departmental facilities, equipment, supplies, and materials in a manner which promotes efficiency, health, and safety.
• To establish standards which meet needs of the international clientele and of the local market.
• Ensure to provide training and supervision for senior bakers and support staff.
• Record all recipes and update the manual to ensure the availability of comprehensive data at all the times.
• Maintain records, reports, and files of food production and the department as per the standards.
• Ensure to record inventory of supplies and order stock from main storeroom.
• Ensure to monitor quantity and quality of food products to ensure compliance with Novotel Kochi Infopark standards.
• Evaluate systems and procedures to facilitate continuous improvement in the delivery of products and services.
• Coordinate operations with Department Coordinators, Team Leaders and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
• Handle additional responsibilities as and when delegated by the Management.