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Chef De Partie - Bakery at Accor

Bengaluru, karnataka, India -

Full Time

Start Date

Immediate

Expiry Date

08 Feb, 26

Salary

0.0

Posted On

10 Nov, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Menu Planning, Creativity, Quality Control, Team Supervision, Pastry Making, Baking, Food Presentation, Inventory Management, Customer Service

Industry

Hospitality

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 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 - Sets up for breakfast, lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations - Supervise preparation and service all food items for a la carte and buffet menus according to hotel recipes and standards - Maintain a working environment where creativity, continuous improvement, and constructive criticism are the standard - Maintain proper rotation of product in all chillers to minimize wastage/spoilage - Adheres to Movenpick standards of food quality, preparation, recipes, and presentation Qualifications - Diploma in Tourism & Hospitality Management - Minimum 2-3 years well rounded experience in a 4 or 5 star hotel or reputable restaurant required - Proven experience in a pastry, bakery, or relevant role - A certificate in culinary arts, pastry-making, baking, or a relevant field will be considered an asset

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Responsibilities

The Chef De Partie - Bakery is responsible for setting up for meals and supervising the preparation and service of food items according to hotel standards. They maintain a creative working environment and ensure proper product rotation to minimize waste.