JUMP TO CONTENT
  1. Full-Time
  2. Permanent
  3. Culinary
  4. ACCOR

__jobinformationwidget.freetext.LocationText__

Grand Mercure Bangalore, Bengaluru, India

__jobinformationwidget.freetext.ExternalReference__

REF42215F

Chef de Partie - Continental

Region

MEA SPAC



Company Description

 

Grand Mercure Bangalore offers 126 suite style rooms with in-built kitchenettes. Our rooms offer the privacy you want but with the luxury and indulgence of a hotel. These suites are modern, tasteful and relaxing, suiting purposes of both leisure as well as business. Bright and spacious, they also include flat screen televisions, DVD players, music systems, Wi-Fi and 24 hour room service.

Grand Mercure is known for its passion for food and wine. Dining is always a culinary experience with ‘The Verandah’, our Global Cuisine restaurant and ‘By The Blue’, our poolside RestoBar which offers inspired Indian cuisine.

 

 


Job Description

Ready for a sizzling career move? You will play a pivotal role in our kitchen working alongside a fantastic team. The continental food you prepare, cook and serve makes our guests smile and wanting more.

Key Responsibilities

  • Food & Beverage Production Planning
  • Plan and coordinate the activities of the team to ensure operative effectiveness.
  • 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.
  • 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.
  •  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 Restaurant 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.
  •  Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Executive Sous chef or Executive chef.
  • Attend to day-to-day problems and needs concerning equipment and food supplies.
  • Ensure to monitor quantity and quality of food products to ensure compliance with the standards.
  • Handle additional responsibilities as and when delegated by the Management.
  •  Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations

 


Qualifications

  • Minimum 2 years of relevant experience in a similar capacity
  • Vocational diploma in food & beverage and/or any initial training, as long as the person is highly motivated by the sector and that his/her level of commitment and skills have been validated.

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.

Search

Browse Jobs