Chef De Partie

3 weeks ago

Lucknow India Mercure Full time

Job Description Job Description - Duties include assisting the Production team in food preparation and performing related duties in the Kitchen. - Responsible for the work assigned by Sous Chef, Executive Chef or Chef de Partie in any section of the kitchen as per the standards. - Ensure to perform miscellaneous job-related duties as assigned. - Ensure HACCP procedures are followed and clear records are kept at all times. - Exceed guest expectations in quality and service of food products - Any matter which may effect the interests of hotel should be brought to the attention of the Management. - Provide effective support to the team to enable them to provide a range of effective and efficient services. - Ensure to exceed guest expectations in quality and service of the food products. - Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks. - Maintain personal grooming and hygiene to ensure standards are maintained. - Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times. - Identify optimal and cost effective use of the resources. - Facilitate 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. - Adhere to all recipes, methods and instructions from the Executive Chef / Sous Chef. - Ensure that company and statutory hygiene standards are maintained. - Ensure that the preparation and presentation of food complies with the standards. - Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times. - Ensure to maintain appropriate grooming standards, hygiene and code of conduct. - Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services. - Ensure to to prevent the use of contaminated products in any process of food preparation. - To ensure that the assigned Kitchen areas, equipments and utensils are always kept as per the standards. - Ensure to adhere to Grand Mercure Bengaluru at Gopalan Mall policies and procedures at all times. - Handle additional responsibilities as and when delegated by the Management. Qualifications Diploma / Degree in Hotel Management or any other equivalent qualifications. Additional Information 1-2 Years of experience in Culinary Indian Cuisine with branded hotels.

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