Chef de Partie - Indian

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

Kitchen Planning

• Plan and design menus for food as well as beverages.
• Tastefully do pairing of wine with food.
• Follows guidelines laid by the Executive Chef on menu plan and design.

People Management

• Manage staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks. 
• Monitor grooming and personal hygiene of staff to ensure standards are maintained to the highest level. 
• Liaise with the Culinary Department in a professional manner to ensure event objectives are achieved and standards are maintained at all times.

Financial Management

• Oversee the stock take and stock rotation for the assigned section. 
• Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.

Operations Management

• Check all equipment prior to service where applicable.
• Distribute work schedules in appropriate sections of the Kitchen and delegate work to ensure deadlines assigned by Senior Management are met. 
• Liaise with Director of Restaurants & Bar, Restaurant Managers & Assistant Manager to facilitate service delivery and ensure standards are maintained.
• Monitor the presentation of food to ensure it complies with company standards and guidelines as per prescribed recipes.
• Record all recipes and update the manual as required to ensure the Kitchen has comprehensive information at all times. 
• Oversee all front of house food set ups to ensure they are as per guidelines set by the Executive Chef.
• Organize rosters for casual, agency and section staff as per guidelines set by the Executive Chef.
• Promote an environment of team work to facilitate the achievement of department and hotel objectives. 
• Monitor quantity and quality of food products for the assigned section to ensure compliance with hotel standards. 
• Evaluate systems and procedures to facilitate continuous improvement in the delivery of products and services.  
• Monitor the operation of the Kitchen to ensure HACCP procedures are followed and clear records are kept at all times. 
• Training coordinates with the training manager, ensure new joinees are inducted with proper departmental orientation, explain tasks, and ensure that existing team members are empowered with new skills and wherever possible multi-skilling is done on merit.    Maintain relevant documentation for training needs and completion of sessions.
• Counseling, every team member performance needs to be evaluated on a periodic basis and follow standard procedure laid down by the management. Motivate and encourage slow learners to enable brisk and efficient delivery of tasks. Conducts individual appraisals, understands need for motivation, growth and retention of team members.

• Excellent verbal and written communication skills
• Organisational skills
• In-depth knowledge of the standards of baking, cooking and grilling techniques
• Ability to work under pressure and in a fast-paced environment
• Ability to quickly learn new recipes and new cooking procedures
• Time management skills

Minimum of 5 - 6 years of Experience