Chef de Partie - Continental
Grand Mercure Bangalore offers 126 suite style rooms with in-built kitchenettes. Our rooms offer the privacy you want but with the luxury and indulgence of a hotel. These suites are modern, tasteful and relaxing, suiting purposes of both leisure as well as business. Bright and spacious, they also include flat screen televisions, DVD players, music systems, Wi-Fi and 24 hour room service.
Grand Mercure is known for its passion for food and wine. Dining is always a culinary experience with ‘The Verandah’, our Global Cuisine restaurant and ‘By The Blue’, our poolside RestoBar which offers inspired Indian cuisine.
Ready for a sizzling career move? You will play a pivotal role in our kitchen working alongside a fantastic team. The continental food you prepare, cook and serve makes our guests smile and wanting more.
Key Responsibilities
- Food & Beverage Production Planning
- Plan and coordinate the activities of the team to ensure operative effectiveness.
- 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.
- 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.
- Ensure that all dishes are prepared according to the recipe and to the correct quantity.
- To ensure that the section is being kept clean and tidy at all times as per the standards.
- Closely communicate with Restaurant Manager & Assistant Manager, on special functions, booking, menu item availability, service problems, guest comments and guest preferences.
- Ensure to take extra care to prevent the use of contaminated products in any process of food preparation.
- Monitor the presentation of food to ensure that it complies with company standards and set guidelines.
- Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Executive Sous chef or Executive chef.
- Attend to day-to-day problems and needs concerning equipment and food supplies.
- Ensure to monitor quantity and quality of food products to ensure compliance with the standards.
- Handle additional responsibilities as and when delegated by the Management.
- Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations
- Minimum 2 years of relevant experience in a similar capacity
- Vocational diploma in food & beverage and/or any initial training, as long as the person is highly motivated by the sector and that his/her level of commitment and skills have been validated.
