Demi Chef De Partie - Indian Cuisine

Company Description

Company Description

Join us at Accor, where life pulses with passion!

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,

Join us and become a Heartist®.

Job Description

We are seeking a talented and passionate Demi Chef De Partie specializing in Indian Cuisine to join our culinary team at Grand Mercure Mysore, India. As a key member of our kitchen staff, you will be responsible for preparing authentic Indian dishes while maintaining the highest standards of quality and efficiency.

• Prepare and cook a variety of Indian dishes, ensuring consistency in taste, quality, and presentation
• Assist the Chef de Partie in managing the assigned section of the kitchen
• Collaborate with team members to ensure smooth kitchen operations and timely food delivery
• Maintain cleanliness and organization of the work area, adhering to food safety and hygiene standards
• Contribute to menu planning and recipe development, incorporating regional Indian flavors and techniques
• Train and mentor junior kitchen staff in Indian cuisine preparation techniques
• Monitor and control food waste, ensuring optimal utilization of ingredients
• Assist in inventory management and stock rotation
• Adapt to changing priorities and handle multiple tasks efficiently in a fast-paced environment
  
  

• Culinary degree or diploma from a recognized institution
• Minimum 2-3 years of experience in a professional kitchen, with a focus on Indian cuisine
• Proven expertise in various regional Indian cuisines and cooking techniques
• Strong knowledge of spice blending and flavor profiles specific to Indian cuisine
• Proficiency in using kitchen equipment and tools relevant to Indian cooking
• Excellent time management and multitasking abilities
• Strong teamwork and communication skills
• Up-to-date food safety certification
• Physical stamina to work long hours in a fast-paced kitchen environment
• Ability to work flexible hours, including evenings, weekends, and holidays
• Passion for culinary innovation and continuous learning in Indian cuisine