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Bengaluru

    Commis I - Bengaluru, India - Accor

    Accor
    Accor Bengaluru, India

    4 days ago

    Accor background
    Full time
    Description

    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 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
  • Duties include assisting the Production team in food preparation and performing related duties in the Kitchen.
  • Responsible for the work assigned by Sous Chef, Executive Chef or Chef de Partie in any section of the kitchen as per the standards.
  • Ensure to perform miscellaneous job-related duties as assigned.
  • Ensure HACCP procedures are followed and clear records are kept at all times.
  • Exceed guest expectations in quality and service of food products
  • Any matter which may effect the interests of hotel should be brought to the attention of the Management.
  • Provide effective support to the team to enable them to provide a range of effective and efficient services.
  • Ensure to exceed guest expectations in quality and service of the food products.
  • Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks.
  • Maintain personal grooming and hygiene to ensure standards are maintained.
  • Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times.
  • Identify optimal and cost effective use of the resources.
  • Facilitate the stock take and stock rotation for the assigned section.
  • Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.
    • Qualifications

    Hotel Management Diploma/Degree or any other equivalent qualification

    Additional Information

    Minimum of 1-2 years of Experience or Freshers

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