Chef-De-Partie (Western)

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Chef-De-Partie (Western)

GRAND MERCURE

Company Description

Grand Mercure Bengaluru at 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

• Responsible for the efficiently and profitable functioning of the Kitchen assigned.
• Ensure that Novotel Guwahati's standards are applied to the production of food and the cleanliness of the kitchen and equipment.
• Ensure that the hygiene standards are maintained by the team in accordance with set standards.
• Support the Executive Chef, Executive Sous Chef & Chef De Cusinie in all phases of the kitchen's operations.
• Ensure HACCP procedures are followed and clear records are kept at all 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.
• 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.