Demi Chef de Partie

Mercure Hotels; Kakori; On-site; INR 180,000 - 240,000; Full time

Job summary

Accor's Mercure Hotels seeks a Kitchen Supervisor to lead the kitchen team, ensure quality and presentation of dishes, and uphold HACCP standards. You will align with the Executive Chef on menus, manage stock, and supervise rosters to maintain efficiency and hygiene across operations.

The role emphasizes timely execution, cost control, and adherence to brand standards, with 0-1 year of experience in a similar kitchen setting encouraged to apply.

Qualifications

• Diploma in Culinary or equivalent required.
• 0-1 year of experience required or preferred.

Responsibilities

• Direct and supervise kitchen team to ensure high quality and consistent dishes.
• Ensure HACCP procedures are followed with clear records.
• Report any issues affecting hotel interests to management.
• Plan and coordinate team activities for operative effectiveness.
• Follow Executive Chef's guidelines on menu planning with Sous Chef.
• Maintain stock levels by calculating inventory and placing orders.
• Estimate daily/weekly requirements according to process.
• Oversee kitchen operations to maximize Food & Beverage profit.
• Ensure food preparation/presentation meets standards and schedules.
• Reassign duties/rosters to complete tasks on time.
• Maintain company and statutory hygiene standards.

Education

Diploma in Culinary or equivalent

Job description

Job Description:

Company Description

"Why work for Accor?"

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

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 hotel should be brought to the attention of the Management.
• 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.
• 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.

Qualifications

Diploma in Culinary or any equivalent.

Additional Information

0-1 year of experience

Requirements