Chef De Partie

Accorhotel; Bengaluru; On-site; INR 1,200,000 - 1,800,000; Full time

Job summary

Novotel Bengaluru Outer Ring Road, part of AccorHotels, is seeking an experienced culinary leader to guide a kitchen team in Food & Beverage production planning and cost management. The role demands a Diploma/Degree in Culinary arts and a minimum of four years' experience, including at least one year in a similar position.

Ideal candidates will manage a team of 3–4 Commis, ensure HACCP compliance, and drive cost-efficient, high-standard dish preparation while maintaining hygiene and safety

Qualifications

• Must have Diploma / Degree in Culinary related courses.
• Minimum of 4 years of experience, with 1 year experience in similar role.
• Ability to work collaboratively with the kitchen team and manage a team of 3 - 4 Commis

Responsibilities

• Food & Beverage Production Planning.
• 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.
• Contribute to achieve the objectives set within the culinary department.
• Manage the team to ensure proper use of equipment and efficient completion of tasks.
• Monitor grooming and personal hygiene of the team to ensure standards.
• Ensure team safety provisions are trained.
• Analyze food costs and determine cost-effective recipes while maintaining standards.
• Identify optimal, cost-effective use of resources and educate the team.
• Monitor operations to minimize food wastage.
• Ensure dishes are prepared per recipe and quantity.
• Keep the section clean and tidy per standards.
• Communicate with Restaurant Manager on events, bookings, menu items, and guest feedback.
• Prevent use of contaminated products in any process.
• Monitor presentation to comply with standards.
• Ensure Commis chefs receive training and guidance.
• Stock kept under optimum conditions and shortages communicated to seniors.
• Address day-to-day equipment and food supplies issues.
• Coordinate with other departments for efficiency.
• Monitor quantity and quality to ensure standards.
• Follow all recipes and instructions from Executive Chef.

Skills

Team management

Culinary leadership

Food cost analysis

HACCP compliance

Education

Diploma / Degree in Culinary

Job description

Strategically located in the heart of the IT corridor- Novotel Bengaluru Outer Ring Road brings to you different categories of beautiful rooms that are sleek and contemporary designed, full of modern day amenities suitable for your stay. In proximity to numerous IT parks and corporate hubs notably- Ecospace Business Park, Prestige Techpark, Cessna Business Park, Salarpuria Techparks- Novotel Bengaluru Outer Ring Road offers the perfect residence to travelers across the globe.

Nearby to corporate offices- JP Morgan, Accenture, Honeywell, Deloitte and many more along Sarjapur Road and Marathahalli, Novotel Bengaluru Outer Ring Road brings to you seamless benefits of hosting events and conferences in well-equipped meeting spaces. Bengaluru, besides the Silicon Valley of the country, is close to some of the most significant historical and leisure destinations in South India- Mysore, Coorg, Goa, Munnar, Ooty, Pondicherry to name a few among the long list of leisure destinations.

Key Responsibilities:

1. Food & Beverage Production Planning
2. Plan and coordinate the activities of the team to ensure operative effectiveness.
3. Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.
4. Ensure to contribute to achieve the objectives set within the culinary department.
5. Manage the team to ensure the proper use of equipment and efficient completion of all tasks.
6. Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.
7. Ensure that the team has been trained for all safety provisions.
8. Analyze food costs and determine most cost-effective recipes while ensuring that standards are maintained.
9. Identify optimal, cost effective use of the resources and educate the team on the same.
10. Monitor the operations of the assigned function to ensure that the food wastage is minimized.
11. Ensure that all dishes are prepared according to the recipe and to the correct quantity.
12. To ensure that the section is being kept clean and tidy at all times as per the standards.
13. Closely communicate with Restaurant Manager & Assistant Manager, on specialfunctions, booking, menu item availability, service problems, guest comments and guest preferences.
14. Ensure to take extra care to prevent the use of contaminated products in any process of food preparation.
15. Monitor the presentation of food to ensure that it complies with company standards and set guidelines.
16. To ensure that Commis chefs receive the appropriate training and optimum guidance.
17. Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Executive Sous chef or Executive chef.
18. Attend to day-to-day problems and needs concerning equipment and food supplies.
19. 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.
20. Ensure to monitor quantity and quality of food products to ensure compliance with the standards.
21. Strictly follow all recipes, methods and instructions from the Executive Chef / Executive Sous Chef.
22. Handle additional responsibilities as and when delegated by the Management.
23. Hygiene / Personal safety / Environment:
24. Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations
25. Respects the instructions and safety guidelines for the equipment (s)he uses
26. Applies the hotel's security regulations (in case of fire etc)
27. Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc).
28. Practice strict control on food portioning and wastage, thereby ensuring gross food profitability

• Must have Diploma / Degree in Culinary related courses
• Minimum of 4 years of experience, with 1 year experience in similar role.
• Ability to work collaboratively with the kitchen team and manage ateam of 3 - 4 Commis

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.