Demi 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>Responsibilities include direction and supervision of the kitchen team while ensuring highest-level of quality and consistency in preparation and presentation of dishes as per the standards.</li><li>Ensure that all HACCP procedures are followed and clear records are maintained at all the times.</li><li>Any matter which may effect the interests of Grand Mercure Bengaluru Gopalan Mall should be brought to the attention of the Management.</li></ul><p><strong>Key Responsibilities:</strong></p><p><strong>Kitchen Planning</strong></p><ul><li>Plan and coordinate the activities of the team to ensure operative effectiveness.</li><li>Follow guidelines laid by the Executive Chef on menu plan and design in consultation with the Sous Chef.</li><li>Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies.</li><li>Estimate daily and weekly requirements as per the process laid.</li></ul><p><strong>People Management</strong></p><ul><li>Provide effective support to the team to enable them to provide a range of effective and efficient services.</li></ul><ul><li>Ensure that the team has been trained for all safety provisions.</li><li>Motivate and develop the team to ensure smooth functioning of the department and promote teamwork.</li></ul><ul><li>Prepare Duty rosters for the team in order to ensure operative effectiveness.</li><li>Maintain appropriate staffing levels in order to consistently provide excellent guest service.</li></ul><p><strong>Financial Management</strong></p><ul><li>Monitor the operations of the department to ensure that the food wastage is minimized.</li><li>Ensure to maximize employee productivity in order to minimize payroll costs.</li><li>Identify optimal, cost effective use of the resources and educate the team on the same.</li></ul><p><strong>Operational Management</strong></p><ul><li>Supervise the function of the kitchen team, facilities and costs, hence contribute towards maximizing the overall Food &amp; Beverage departments’ profit.</li><li>To ensure that the preparation and presentation of food complies with the standards.</li><li>To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timeously completed.</li><li>Ensure that company and statutory hygiene standards are maintained.</li><li>Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.</li><li>Handle additional responsibilities as and when delegated by the Management.</li><li>Control and analyze on an on-going basis the following:<ul><li>Quality levels of production and presentation,</li><li>Guest satisfaction,</li><li>Operating food cost,</li><li>Cleanliness, Sanitation, and Hygiene.</li></ul></li></ul><ul><li>Responsible for the preparation of menus under the direct supervision of Executive Sous Chef, taking into consideration of the following:<ul><li>Local requirements,</li><li>Competition,</li><li>Trends,</li><li>Availability of ingredients &amp;</li><li>Food cost.</li></ul></li></ul><ul><li>Ensure to maintain appropriate grooming standards, hygiene, and code of conduct of the team.</li></ul>

<p>Diploma or Degree in Hotel Management, specializing in Culinary Arts.</p>

<p>2–4 years of experience in a professional kitchen, preferably in a hotel or reputed restaurant.<br> Knowledge of food hygiene, sanitation, HACCP standards, and safe food handling practices.</p>