Chef De Partie Halwai at Accor

Bengaluru, karnataka, India -

Full Time

Start Date

Immediate

Expiry Date

10 Feb, 26

Salary

0.0

Posted On

12 Nov, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Team Management, Inventory Management, Food Safety, Cost Analysis, Recipe Development, Food Presentation, Training, Hygiene Standards, Communication

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 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. 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. To ensure that Commis chefs receive the appropriate training and optimum guidance Qualifications •Diploma or degree in Culinary Arts or Hotel Management. Additional Information Minimum of 0-1 years of Experience or Freshers

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Responsibilities

Plan and coordinate the activities of the culinary team to ensure operational effectiveness. Monitor food preparation and presentation to comply with company standards and minimize food wastage.