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  1. Full-Time
  2. Permanent
  3. Culinary
  4. Accor

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Grand Mercure Bengaluru at Gopalan Mall, Bengaluru, India

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REF29500G

Chef-De-Partie (South Indian)

Region

MEA SPAC



Company Description

"Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"


Job Description

  • Responsible for the efficiently and profitable functioning of the Kitchen assigned.
  • Ensure that Grand Mercure Bengaluru at Gopalan Mall’s 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 hotel should be brought to the attention of the Management.
  • 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.
  • 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.
  • 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.

Qualifications

Diploma / Degree in Hotel Management / Food Production or any other equivalent qualification


Additional Information

5-6 Years of Experience in Culinary (South Indian)

Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities. Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities.
When applying, do not hesitate to let us know of any specific needs you may have so that we can take them into consideration.

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