Grand Mercure Bengaluru 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
Prime Function:
Responsible for the efficiently and profitable functioning of the Kitchen assigned.
Ensure that Hotels 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 Grand Mercure Bengaluru Gopalan Mall should be brought to the attention of the Management.
Key Responsibilities:
Food & Beverage Production Planning
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.
People Management
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.
Financial Management
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.
Operational Management
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 Banquet 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.
Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Sous chef or Executive chef.
Attend to day-to-day problems and needs concerning equipment and food supplies.
Coordinate operations with Department Associates, Team Leaders and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
Ensure to monitor quantity and quality of food products to ensure compliance with the standards.
Strictly follow all recipes, methods and instructions from the Executive Chef / Sous Chef.
Handle additional responsibilities as and when delegated by the Management.
Qualifications
Diploma or Degree in Hotel Management, Culinary Arts, or a related field.
Additional Information
3–5 years of experience in the Culinary Department, preferably in a hotel or hospitality environment.
... Convention Centre. Hotel teams work across front office, reservations, culinary, F&B, housekeeping, engineering, marketing and guest relations. Courtyard by Marriott Hyderabad is hiring for Chef de Partie in Hyderabad. Manage an assigned kitchen section and support consistent food preparation during hotel service. Key responsibilities ...
... telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Assists Executive Chef with all kitchen operations. • Attends and participates in all pertinent meetings. At Marriott International, we are dedicated to being an equal opportunity employer, ...
POSITION SUMMARY Assist in monitoring/tracking employee relations issues including resolution and follow-up. Assist and support management and the leadership team with handling and resolving Human Resources issues. Monitor all hiring and recruitment processes for compliance with all local, state, and federal laws and company ...
... Consistently strive to exceed guest expectations, delivering memorable dining experiences that reflect the Fairmont brand ethos. Qualifications - Proven experience as a Chef de Partie or equivalent role in a luxury hotel or fine dining establishment. - Culinary degree or diploma preferred. - Strong knowledge of various cuisines, cooking ...
... Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. ...
... teams, and dispatch staff to keep orders moving on time. - Control wastage, follow hygiene SOPs, and report stock or equipment issues to the kitchen supervisor or chef in charge. Skills & Qualifications - Relevant experience as a Chef de Partie or in a similar hospitality kitchen role is preferred. - Good knowledge of food preparation, ...
POSITION SUMMARY Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and ...
... Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. ...
... experience as a Demi Chef De Partie or in a similar position is a plus. • Strong knowledge of cooking techniques, ingredients, and dishes. • Ability to work under pressure in a fast-paced environment. • Attention to detail and a commitment to producing high-quality dishes. • Excellent organizational skills and time management. ...
... Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. ...
... communicated promptly to the Sous chef or Executive chef. - Attend to day-to-day problems and needs concerning equipment and food supplies. - Coordinate operations with Department Associates, Team Leaders and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of ...