Demi Chef De Partie
Accor · Bengaluru
Company Description
Grand Mercure Bengaluru Gopalan Mall managed by Accor is located near the heart of Bengaluru with close proximity to major Techparks and key commercial & residential bubbles 212 Modern & Lavish rooms including 29 one and two bedroom suites with private terrace 10 elegant meeting spaces including a quaint alfresco and open terrace that can cater from 20 - 400 guests.
- Features an all-day dining restaurant, cafe & alfresco, a fitness
- centre, spa, swimming pool, an entertainment zone, library
- lounge, art gallery and business centre
Job Description
Prime Function:
- Responsibilities include direction and supervision of the kitchen team while ensuring highest-level of quality and consistency in preparation and presentation of dishes as per the standards.
- Ensure that all HACCP procedures are followed and clear records are maintained at all the times.
- Any matter which may effect the interests of Grand Mercure Bengaluru Gopalan Mall should be brought to the attention of the Management.
Key Responsibilities:
Kitchen Planning
- Plan and coordinate the activities of the team to ensure operative effectiveness.
- Follow guidelines laid by the Executive Chef on menu plan and design in consultation with the Sous Chef.
- Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies.
- Estimate daily and weekly requirements as per the process laid.
People Management
- Provide effective support to the team to enable them to provide a range of effective and efficient services.
- Ensure that the team has been trained for all safety provisions.
- Motivate and develop the team to ensure smooth functioning of the department and promote teamwork.
- Prepare Duty rosters for the team in order to ensure operative effectiveness.
- Maintain appropriate staffing levels in order to consistently provide excellent guest service.
Financial Management
- Monitor the operations of the department to ensure that the food wastage is minimized.
- Ensure to maximize employee productivity in order to minimize payroll costs.
- Identify optimal, cost effective use of the resources and educate the team on the same.
Operational Management
- Supervise the function of the kitchen team, facilities and costs, hence contribute towards maximizing the overall Food & Beverage departments’ profit.
- To ensure that the preparation and presentation of food complies with the standards.
- To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timeously completed.
- Ensure that company and statutory hygiene standards are maintained.
- Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.
- Handle additional responsibilities as and when delegated by the Management.
- Control and analyze on an on-going basis the following:
- Quality levels of production and presentation,
- Guest satisfaction,
- Operating food cost,
- Cleanliness, Sanitation, and Hygiene.
- Responsible for the preparation of menus under the direct supervision of Executive Sous Chef, taking into consideration of the following:
- Local requirements,
- Competition,
- Trends,
- Availability of ingredients &
- Food cost.
- Ensure to maintain appropriate grooming standards, hygiene, and code of conduct of the team.
Qualifications
Diploma or Degree in Hotel Management, specializing in Culinary Arts.
Additional Information
- 2–4 years of experience in a professional kitchen, preferably in a hotel or reputed restaurant.
- Knowledge of food hygiene, sanitation, HACCP standards, and safe food handling practices.