Chef de Partie

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.

Diploma or Degree in Hotel Management, Culinary Arts, or a related field.

• 3–5 years of experience in the Culinary Department, preferably in a hotel or hospitality environment.