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    Chef-De-Partie (South Indian) - Bengaluru, India - AccorHotel

    AccorHotel
    AccorHotel Bengaluru, India

    6 days ago

    Default job background
    Full time
    Description
    Job Description
    • Responsible for the efficiently and profitable functioning of the Kitchen assigned.
    • Ensure that Grand Mercure Bengaluru at Gopalan Mall'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, Sous Chef 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

    Diploma / Degree in Hotel Management / Food Production or any other equivalent qualification

    Additional Information

    5-6 Years of Experience in Culinary (South Indian)

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