Chef de Partie (western cuisine)Tata Group

Job Description
Job Responsibilities
The Chef de Partie assits the Junior Sous Chef in the Food & Beverage/Culinary Operations. The position ensures Food Production Operations meet the brands- standards, targets customer needs, ensures associate satisfaction, focuses on growing revenue, maximizes the financial performance of the department and oversees the development & implementation of the departmental strategies.
The Chef de Partie is required to meet or exceed the needs and expectations of the brands- target customer, resulting in creating an iconic and profitable hotel.
Job Requirements
Functional Competencies
Budgeting
Cost Management
Knowledge of HR, Training, Sustainability
Internal Software Knowledge
Written & Verbal Communication
Guest Feedback System
Computer Skills
Equipment Knowledge & Management
Safety & Hygiene PracticesBudgeting
Cost Management
Knowledge of HR, Training, Sustainability
Internal Software Knowledge
Written & Verbal Communication
Guest Feedback System
Computer Skills
Equipment Knowledge & Management
Safety & Hygiene Practices
Behavioural Competencies
Strategic Thinking
Analytical Approach
Coaching and Mentoring
Team Building & Orientation
Interpersonal Effectiveness
Result Orientation
Customer Centricity
Managing Crisis
Decision Making
Mutual Respect