Accorcorpo

Chef de Partie - Bakery - The Hoxton Bengaluru City

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.

What you’ll do…

Run your section during preparation and service, making sure everything is ready, organised and delivered on time.
Prepare and present dishes to the agreed recipes and standards, keeping quality and consistency high.
Check stock, ingredients and equipment before service and flag issues before they affect the guest.
Manage rotation, storage, requisitions, portions and waste on your section with care.
Keep food safety, hygiene, allergen and HACCP standards in place throughout every shift.
Guide Demi Chefs and Commis Chefs, helping them learn the section and build confidence.
Work closely with the Sous Chef and front-of-house team so communication stays clear and service flows.
Support specials, menu development and events, sharing ideas and being open to trying new things.
Look after equipment and keep the section clean, safe and ready for the next service.
Help wherever the kitchen needs you - good chefs care about the whole service, not just their own section.

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What we’re looking for…

Individuals. You’re looking for a place where you can be you; no clones in suits here.
Passion for hospitality - whether that’s a drink, a meal, an event or a bed for the night.
You’re all about having a positive impact on the people you interact with, leaving them with a memorable experience.
You’re not precious. We leave our egos at the door and help get things done.
You’re up for doing things differently and trying (almost) everything once.
If we got stuck in a lift together, we’d have a good time and share a few laughs.
You want to be part of a team that works hard, supports each other, and has fun along the way.
You’ll have experience as a Chef de Partie or a strong Demi Chef de Partie ready for the next step.
You know how to organise and run a section in a busy professional kitchen.
You care about flavour, presentation and consistency and can keep standards up when the pace increases.
You understand food safety, allergens, hygiene and HACCP procedures.
You’re reliable, calm and happy to coach more junior chefs without the ego.
A culinary qualification is useful, but solid practical experience and the right attitude matter most.

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