Chef-De-Partie (South Indian)

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• 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.

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

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