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Demi Chef De Partie at Accor

Bengaluru, karnataka, India -

Full Time

Start Date

Immediate

Expiry Date

11 Feb, 26

Salary

0.0

Posted On

13 Nov, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Menu Planning, Supervision, Creativity, Quality Control, Food Safety, Pastry Making, Baking, Hospitality Management, Continuous Improvement, Customer Service, Team Leadership, Recipe Adherence, Waste Management, Culinary Arts, Time Management

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 Demi Chef De Partie sets up for breakfast, lunch, and dinner, ensuring proper amounts are in place for forecasted covers and special functions. They supervise the preparation and service of all food items according to hotel recipes and standards.