Chef de Partie - Asian

Accor; Bengaluru; On-site; INR 350,000 - 550,000; Full time

Job summary

Accor in Bengaluru is seeking a skilled Culinary professional to lead F&B production and kitchen operations. You will plan, coordinate, and supervise a small team of 3-4 Commis, ensuring quality, cost control, and HACCP compliance.

Diploma/Degree in Culinary arts with at least 4 years' experience (1 year in a similar role) is required, with a collaborative mindset and strong leadership. The role emphasizes hygiene, training, and adherence to recipes and inventory management.

Qualifications

• 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 hygiene and personal safety per HACCP regulations.
• Analyze food costs and determine cost-effective recipes while maintaining standards.
• Identify optimal resource use and educate the team on efficiency.
• Monitor operations to minimize food wastage.
• Ensure dishes are prepared according to recipes and quantities.
• Maintain clean and tidy work areas per standards.
• Coordinate with Restaurant Manager on functions, bookings, and guest preferences.
• Assist with training and guiding Commis chefs.
• Ensure stocks are kept under optimum conditions and communicate shortages promptly.
• Attend to equipment and supply needs and coordinate with other departments.
• Monitor quantity and quality of food products for standards compliance.
• Strictly follow all recipes and instructions from Executive Chef.
• Handle additional responsibilities as delegated by Management.
• Follow HACCP hygiene and safety guidelines.
• Support Environment Charter commitments like energy saving and waste sorting.

Skills

Team management

Culinary skills

Food cost awareness

Education

Culinary diploma/degree

Job description

Company Description Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality. Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

Job Description Key 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.
• 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.
• Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.
• Ensure that the team has been trained for all safety provisions.
• 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.
• To ensure that Commis chefs receive the appropriate training and optimum guidance.
• 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.
• 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.
• Ensure to monitor quantity and quality of food products to ensure compliance with the standards.
• Strictly follow all recipes, methods and instructions from the Executive Chef / Executive Sous Chef.
• Handle additional responsibilities as and when delegated by the Management.
• Hygiene / Personal safety / Environment:
• Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations
• Respects the instructions and safety guidelines for the equipment (s)he uses
• Applies the hotel's security regulations (in case of fire etc)
• Respects the hotel's commitments to the Environment Charter (saving energy, recycling, sorting waste etc).
• Practice strict control on food portioning and wastage, thereby ensuring gross food profitability

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

Our Commitment To Diversity & Inclusion We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.