Chef de Partie - Continental

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.

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

• 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.