Demi Chef De Partie

Grand-Mercure; Bengaluru; Sur place; INR 500 000 - 700 000; Plein temps

Résumé du poste

Grand Mercure Bengaluru Gopalan Mall in Bengaluru is seeking an experienced kitchen professional to lead and supervise the kitchen team, ensuring high quality and consistent presentation of dishes, and adherence to HACCP standards.

The role requires 2–4 years in a professional kitchen, a Diploma or Degree in Hotel Management with Culinary specialization, and the ability to manage menus, inventory, and staffing to deliver excellent guest service.

Qualifications

• Diploma or Degree in Hotel Management, specializing in Culinary Arts.
• 2–4 years of experience in a professional kitchen, preferably in a hotel or reputed restaurant.
• Knowledge of food hygiene, sanitation, HACCP standards, and safe food handling practices.

Responsabilités

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

Connaissances

Team supervision

Menu planning

Inventory management

HACCP compliance

Kitchen operations

Formation

Diploma or Degree in Hotel Management

Description du poste

Grand Mercure Bengaluru Gopalan Mall managed by Accor is located near the heart of Bengaluru with close proximity to major Techparks and key commercial & residential bubbles 212 Modern & 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.

Features an all-day dining restaurant, cafe & alfresco, a fitness
centre, spa, swimming pool, an entertainment zone, library
lounge, art gallery and business centre

Job Description

• 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.
• Ensure that all HACCP procedures are followed and clear records are maintained at all the times.
• Any matter which may effect the interests of Grand Mercure Bengaluru Gopalan Mall should be brought to the attention of the Management.

Key Responsibilities:

• Plan and coordinate the activities of the team to ensure operative effectiveness.
• Follow guidelines laid by the Executive Chef on menu plan and design in consultation with the Sous Chef.
• 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.
• 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.
• Control and analyze on an on-going basis the following:
  • Quality levels of production and presentation,
  • Guest satisfaction,
  • Operating food cost,
  • Cleanliness, Sanitation, and Hygiene.
• Responsible for the preparation of menus under the direct supervision of Executive Sous Chef, taking into consideration of the following:
  • Local requirements,
  • Competition,
  • Trends,
  • Availability of ingredients &
  • Food cost.
• Ensure to maintain appropriate grooming standards, hygiene, and code of conduct of the team.

Qualifications

Diploma or Degree in Hotel Management, specializing in Culinary Arts.

Additional Information

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

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