Demi Chef de Partie

2 weeks ago

Bengaluru, India Novotel Bengaluru Outer Ring Road Full time

Company Description

Strategically located in the heart of the IT corridor
- Novotel Bengaluru Outer Ring Road brings to you different categories of beautiful rooms that are sleek and contemporary designed, full of modern day amenities suitable for your stay. In proximity to numerous IT parks and corporate hubs notably
- Ecospace Business Park, Prestige Techpark, Cessna Business Park, Salarpuria Techparks
- Novotel Bengaluru Outer Ring Road offers the perfect residence to travelers across the globe.

Nearby to corporate offices
- JP Morgan, Accenture, Honeywell, Deloitte and many more along Sarjapur Road and Marathahalli, Novotel Bengaluru Outer Ring Road brings to you seamless benefits of hosting events and conferences in well-equipped meeting spaces. Bengaluru, besides the Silicon Valley of the country, is close to some of the most significant historical and leisure destinations in South India
- Mysore, Coorg, Goa, Munnar, Ooty, Pondicherry to name a few among the long list of leisure destinations.

What is in it for you:

- Employee benefit card offering discounted rates in Accor worldwide for you and your family
- Learning programs through our Academies designed to sharpen your skills
- Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21
- Career development opportunities with national and international promotion opportunities.

Why work for Accor?
- We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

Do what you love, care for the world, dare to challenge the status quo #BELIMITLESS

**Job Description**:
Demi Chef De Partie
- Plan and coordinate the activities of the team to ensure operative effectiveness.
- Follow guidelines laid by the Executive Chef on menu plan
- Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies.
- Estimate daily and weekly requirements as per the process laid.
- Provide effective support to the team to enable them to provide a range of effective and efficient services.
- Ensure that the team has been trained for all safety provisions.
- Motivate and develop the team to ensure smooth functioning of the department and promote teamwork.
- Prepare Duty rosters for the team in order to ensure operative effectiveness.
- Maintain appropriate staffing levels in order to consistently provide excellent guest service.
- Monitor the operations of the department to ensure that the food wastage is minimized.
- Ensure to maximize employee productivity in order to minimize payroll costs.
- Identify optimal, cost-effective use of the resources and educate the team on the same.
- Supervise the function of the kitchen team, facilities and costs, hence contribute towards maximizing the overall Food & Beverage departments profit.
- To ensure that the preparation and presentation of food complies with the standards.
- To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timeously completed.
- Ensure that company and statutory hygiene standards are maintained.
- Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.
- Handle additional responsibilities as and when delegated by the Management.
- Control and analyze on an on-going basis the following:

- Quality levels of production and presentation,
- Guest satisfaction,
- Operating food cost,
- Cleanliness, Sanitation, and Hygiene.
- Responsible for the preparation of menus under the direct supervision of Executive Sous Chef, taking into consideration of the following:

- Local requirements,
- Competition,
- Trends,
- Availability of ingredients &
- Food cost.
- Ensure to maintain appropriate grooming standards, hygiene, and code of conduct of the team.
- Practice strict control on food portioning and wastage, thereby ensuring gross food profitability

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