Accor

Chef de Partie

Bengaluru, KA, India · On-site · Full-time

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About the role

Description from the employer’s posting. Check the employer’s page for the current version.

Prime Function:

Responsible for the efficiently and profitable functioning of the Kitchen assigned.
Ensure that Hotels standards are applied to the production of food and the cleanliness of the kitchen and equipment.
Ensure that the hygiene standards are maintained by the team in accordance with set standards.
Support the Executive Chef & Sous Chef in all phases of the kitchen's operations.
Ensure HACCP procedures are followed and clear records are kept at all 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:

Food & Beverage Production Planning

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.

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People Management

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.

Financial Management

Analyze 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.

Operational Management

Ensure that all dishes are prepared according to the recipe and to the correct quantity.
To ensure that the section is being kept clean and tidy at all times as per the standards.
Closely communicate with Banquet Manager & Assistant Manager, on special functions, booking, menu item availability, service problems, guest comments and guest preferences.
Ensure to take extra care to prevent the use of contaminated products in any process of food preparation.
Monitor the presentation of food to ensure that it complies with company standards and set guidelines.
To ensure that Commis chefs receive the appropriate training and optimum guidance.
Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Sous chef or Executive chef.
Attend to day-to-day problems and needs concerning equipment and food supplies.
Coordinate operations with Department Associates, Team Leaders and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
Ensure to monitor quantity and quality of food products to ensure compliance with the standards.
Strictly follow all recipes, methods and instructions from the Executive Chef / Sous Chef.
Handle additional responsibilities as and when delegated by the Management.

Diploma or Degree in Hotel Management, Culinary Arts, or a related field.

3–5 years of experience in the Culinary Department, preferably in a hotel or hospitality environment.

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