Demi Chef De Partie

Accor; Bengaluru; On-site; INR 360,000 - 540,000; Full time

Job summary

Novotel Bengaluru Outer Ring Road, part of Accor, is seeking a Kitchen team member to coordinate activities, plan menus with the Executive Chef, and maintain stock levels to ensure smooth service.

The role emphasizes training, safety, and teamwork, with responsibility for food preparation, presentation, and adherence to hygiene standards in a fast-paced hotel kitchen near IT parks along Sarjapur Road.

Qualifications

• Diploma or certification in Culinary Arts or equivalent.
• 1–2 years of experience in a similar position.
• Strong knowledge of Western cuisine techniques and ingredients.
• Good understanding of food hygiene and safety standards.
• Ability to work under pressure and in a fast-paced environment.
• Positive attitude, team player, and willingness to learn.

Responsibilities

• Plan and coordinate the activities of the kitchen team to ensure operative effectiveness.
• Follow guidelines laid by the Executive Chef on menu plan.
• Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies.
• Estimate daily and weekly requirements as per the process laid.
• Provide effective support to the team to enable them to provide a range of effective and efficient services.
• Ensure that the team has been trained for all safety provisions.
• Motivate and develop the team to ensure smooth functioning of the department and promote teamwork.
• Prepare Duty rosters for the team in order to ensure operative effectiveness.
• Maintain appropriate staffing levels in order to consistently provide excellent guest service.
• Monitor the operations of the department to minimize food wastage and payroll costs.
• Ensure compliance with hygiene standards and quality in food production and presentation.

Skills

Culinary arts

Western cuisine

Food hygiene

Pressure handling

Teamwork

Education

Culinary diploma/certification

Job description

Company 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.

Company 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.

Job Description

Key Responsibilities

Kitchen Planning

• Plan and coordinate the activities of the team to ensure operative effectiveness.
• Follow guidelines laid by the Executive Chef on menu plan
• Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies.
• Estimate daily and weekly requirements as per the process laid.

People Management

• Provide effective support to the team to enable them to provide a range of effective and efficient services.
• Ensure that the team has been trained for all safety provisions.
• Motivate and develop the team to ensure smooth functioning of the department and promote teamwork.
• Prepare Duty rosters for the team in order to ensure operative effectiveness.
• Maintain appropriate staffing levels in order to consistently provide excellent guest service.

Financial Management

• Monitor the operations of the department to ensure that the food wastage is minimized.
• Ensure to maximize employee productivity in order to minimize payroll costs.
• Identify optimal, cost-effective use of the resources and educate the team on the same.

Operational Management

• Supervise the function of the kitchen team, facilities and costs, hence contribute towards maximizing the overall Food & Beverage departments profit.
• To ensure that the preparation and presentation of food complies with the standards.
• To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timeously completed.
• Ensure that company and statutory hygiene standards are maintained.
• Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.
• Handle additional responsibilities as and when delegated by the Management.
• Quality levels of production and presentation,
• Guest satisfaction,
• Operating food cost,
• Responsible for the preparation of menus under the direct supervision of Executive Sous Chef.

Qualifications

• Diploma or certification in Culinary Arts or equivalent.
• Minimum 1–2 years of experience in a similar position, preferably in a hotel or fine-dining restaurant.
• Strong knowledge of Western cuisine techniques and ingredients.
• Good understanding of food hygiene and safety standards.
• Ability to work under pressure and in a fast-paced environment.
• Positive attitude, team player, and willingness to learn.

Additional Information

Our Commitment To Diversity & Inclusion

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