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We are a worldwide Augmented Hospitality leader. We are 300,000 experts committed to reinventing hospitality with unique and unrivalled experiences within our addresses. We are Accor. Our promise is caring and impeccable service. We nurture real passion for service and achievement beyond limits. Our mission is to make the impossible possible to realize your dreams. We’re so much more than hotels—we’re creating innovative lifestyle experiences, whether you live, work or play. Blaze your own trail from 50+ hotel brands, restaurants, nightclubs, spas, co-working spaces, and tech start-ups.

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Chef-De-Partie (Western)

Industry : Hotels & Resorts

Department : Chefs-Kitchen

Location : Bengaluru, India

Level : Supervisor

Posted : 25 Dec 2024

Job Role : Chef de Partie

Recruiter : Accor Hotels

Job Ref : HOZ47881

Employment Type: Permanent

Job Type :

Validate Through : 2025-01-22

Salary Range (monthly): 2,000 to 8,000

Contact : HR Department

: Any

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Chef-De-Partie (Western)

GRAND MERCURE

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.

Qualifications

Hotel Management Degree/ Diploma or any other relevant or equivalent qualification.

Additional Information

Minimum of 5-6 years of Experience in International Chain Luxury Hotels with 1-2 years of Experience in same designation