Chef de Partie

<p>Grand Mercure Bengaluru Gopalan Mall managed by Accor is located near the heart of Bengaluru with close proximity to major Techparks and key commercial &amp; residential bubbles 212 Modern &amp; Lavish rooms including 29 one and two bedroom suites with private terrace 10 elegant meeting spaces including a quaint alfresco and open terrace that can cater from 20 - 400 guests.</p><p>Features an all-day dining restaurant, cafe &amp; alfresco, a fitness<br> centre, spa, swimming pool, an entertainment zone, library<br> lounge, art gallery and business centre</p>

<p><strong>Prime Function:</strong></p><ul><li>Responsible for the efficiently and profitable functioning of the Kitchen assigned.</li><li>Ensure that Hotels standards are applied to the production of food and the cleanliness of the kitchen and equipment.</li><li>Ensure that the hygiene standards are maintained by the team in accordance with set standards.</li><li>Support the Executive Chef &amp; Sous Chef in all phases of the kitchen's operations.</li><li>Ensure HACCP procedures are followed and clear records are kept at all times.</li><li>Any matter which may effect the interests of <strong>Grand Mercure Bengaluru Gopalan Mall</strong> should be brought to the attention of the Management.</li></ul><p><strong>Key Responsibilities:</strong></p><p><strong><em>Food &amp; Beverage Production Planning</em></strong></p><ul><li>Plan and coordinate the activities of the team to ensure operative effectiveness.</li><li>Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.</li></ul><p><strong><em>People Management</em></strong></p><ul><li>Ensure to contribute to achieve the objectives set within the Culinary department.</li><li>Manage the team to ensure the proper use of equipment and efficient completion of all tasks.</li><li>Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.</li><li>Ensure that the team has been trained for all safety provisions.</li></ul><p><strong><em>Financial Management</em></strong></p><ul><li>Analyze food costs and determine most cost-effective recipes while ensuring that standards are maintained.</li><li>Identify optimal, cost effective use of the resources and educate the team on the same.</li><li>Monitor the operations of the assigned function to ensure that the food wastage is minimized.</li></ul><p><strong><em>Operational Management</em></strong></p><ul><li>&#xa0;&#xa0;Ensure that all dishes are prepared according to the recipe and to the correct quantity.</li><li>&#xa0;To ensure that the section is being kept clean and tidy at all times as per the standards.</li><li>&#xa0;Closely communicate with Banquet Manager &amp; Assistant Manager, on special&#xa0;functions, booking, menu item availability, service problems, guest comments and guest preferences.</li><li>&#xa0;Ensure to take extra care to prevent the use of contaminated products in any process of food preparation.</li><li>&#xa0;Monitor the presentation of food to ensure that it complies with company standards and set guidelines.</li><li>&#xa0;To ensure that Commis chefs receive the appropriate training and optimum guidance.</li><li>&#xa0;Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Sous chef or Executive chef.</li><li>Attend to day-to-day problems and needs concerning equipment and food supplies.</li><li>Coordinate operations with Department Associates, Team Leaders and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.</li><li>Ensure to monitor quantity and quality of food products to ensure compliance with the standards.</li><li>Strictly follow all recipes, methods and instructions from the Executive Chef / Sous Chef.</li><li>Handle additional responsibilities as and when delegated by the Management.</li></ul>

<p>Diploma or Degree in Hotel Management, Culinary Arts, or a related field.</p>

<ul><li><p>3–5 years of experience in the Culinary Department, preferably in a hotel or hospitality environment.</p></li></ul>