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Hotel Recruitment Services

Esource Global specializes in providing hotel recruitment services in hotel industry to our clients located globally i.e Middle East, US and UK. Our highly qualified professionals use their experience to deliver first-rate manpower recruitment services for the recruitment needs of our clients.

We work in close collaboration with our clients to identify their exact needs and offer them specialized hotel recruitment services, Our clients include Leading Hotel Chains of the world and several stand alone boutique and resort properties.

Commi Chef

A commi chef is an apprentice in larger kitchens that works under a chef de partie in order to learn the station's responsibilities and operation. He is a chef who has recently completed formal culinary training or is still undergoing training. His department is Garde Manger. A commi chef handles shifts of morning, afternoon and night and alone makes preparation of buffet salads, handling of a'la carte orders, set up for the break fast, continental hot buffet pickup in the break fast.

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Sous Chef

The sous-chef de cuisine is placed under chef of the kitchen and is the direct assistant of the executive chef and is second in command. They may be responsible for scheduling, and filling in when the executive chef is off-duty. The Sous Chef will also fill in for, or assist the chef de partie (line cooks) when needed. Smaller operations may not have a sous chef.

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Hotel Butler

Hotel butler manages the frontline customer interaction and ensures the highest quality of service delivery. Hotel butler delivers the products and services as per the varied requirements of the most discerning international and domestic travelers, both business and leisure. Also provides effective team management for ensuring smooth operations along with seeking feedback and efficiently handling, resolving any feedback or complain from the esteemed customers.

Additional Deliverable:

Training new staff as per the policy and procedures of the hotel.
Suggesting customer satisfaction initiatives for continually improving the internal performance.
Suggesting the Director (F&B) on possible new menus and other activities etc.

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Chef de parties

A chef de partie, also known as a "station chef" or "line cook", is in charge of a particular area of production. In large kitchens, each station chef might have several cooks or assistants. In most kitchens however, the station chef is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "First Cook", then "Second Cook", and so on as needed. chef de partie helps:

To assist in daily storeroom inspections covering all walk in coolers and freezers to ensure the cleanliness and proper rotation of food.
Maintaining the food standards which are satisfied by the haccp
Making the store requisition in absence of sr.c.d.p.
Given the full healthy support to the team member while handling the special functions.
Arranging the proper set up before starting up restaurant in busy hours to handle the operations smoothly.

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Chef de cuisine

Chef de Cuisines with over a decade of rich experience in food & beverage operations and team management in the hospitality industry. Functional skills include quality assurance, performance management, expense management, staff training, banqueting, food promotions to name a few. Proficient in managing menu planning, inventory management and maintenance of a hygienic environment in the kitchen. Extensive experience in creating recipes and handling preparation of elaborate meals. Proficient in menu planning, inventory management and maintenance of a hygienic environment. Chef de Cuisines is a creative & open-minded person with ability to follow instructions and willingness to learn new cooking methods, recipes and menus. Well versed with handling coffee shops, specialty indian restaurants and banqueting. Successful in building relations with upper level decision makers, resolving critical problem areas and delivering on client commitments. Excellent communication & interpersonal skills with ability to work in multi cultural environment, comprising of different nationalities.

Operations Management ofChef de Cuisines:

Ensuring cleanliness in kitchen work area & that it is in order prior to commencement of food preparation.
Performing hygiene inspections and convey feedback to operating staff as well as managers for gaps in actual Vs standardized norms.
Managing duties within kitchen area in accordance with health, hygiene and safety regulations.
Synchronizing with kitchen stewarding for daily smooth operations of the kitchen.
Daily briefings with Food and Beverage Service Team for better team work and co-ordination
Daily engineering and maintenance check of the kitchen and the equipments
Store Keepers to obtain the correct delivery of the ordered food.
Purchase Manager for timely availability of raw materials.
Handling the daily maintenance of logs for temperature, thermometer, fridges and deep fridges.
Conducting surveys to purchase from new markets for procurement of raw material with assistance from the purchase manager and accounts manager.
Training culinary staff and reviewing their performance as per procedure and company policies.
Ensuring compliance with the HACCP Quality standards.
Responsible for enhancing menus in line with the international standards and supervised the preparation of Indian and Euro-American menus.
Monitoring daily requisition and stock items to meet ideal food cost, formulating record of food supplies and cooking equipment.
Execute policies & procedures in the operating systems to achieve greater customer delight.
Interacting with clients, handle guests’ requests & resolving complaints.
Training the staff in accordance to the company’s specification & standard procedure.

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