Chef De Partie / Demi Chef De Partie (Garde Manger)

Company Description

Radisson Blu Bengaluru Outer Ring Road, located at the Marathahalli Junction in Bengaluru, is a premier upper upscale business hotel strategically situated at India's IT hub. Featuring 218 contemporary rooms and suites, the hotel blends business efficiency with leisure comfort. Guests can choose from five exceptional dining options, including authentic Chinese, Thai, and Indian cuisines, and enjoy amenities like a convention center, a vibrant nightclub, an open-air swimming pool, and a rejuvenating spa. Known for its elegant dcor and modern amenities, Radisson Blu caters to both business travelers and leisure guests seeking a seamless and luxurious stay.

Role Description

This is a full-time on-site role for a Chef De Partie / Demi Chef De Partie (Garde Manger) based in Bengaluru. The role entails preparing and presenting cold food dishes to meet high culinary standards, ensuring food safety and hygiene in the kitchen, and collaborating with the culinary team to develop creative menu items. Responsibilities include food preparation, managing mise en place, maintaining inventory and proper storage of ingredients, and training junior kitchen staff. As a Garde Manger specialist, the role focuses on delivering visually appealing and flavor-rich dishes while maintaining quality and consistency.

Qualifications

• Proficiency in Garde Manger techniques, preparation of cold sauces, salads, and decorative platters; familiarity with international cold kitchen standards is advantageous
• Strong culinary skills including knife techniques, food presentation, and portion control; experience with menu planning and development for the cold kitchen
• Knowledge of food safety, sanitation standards, and inventory management practices
• Team collaboration and leadership skills to train and guide junior kitchen staff; effective time management and ability to work under pressure
• Degree or certification in Culinary Arts or related field; prior experience as a Chef De Partie or Demi Chef De Partie in a fine dining or upscale hotel environment is preferred
• Creativity and passion for presenting aesthetically pleasing dishes
• Availability to work flexible schedules, including weekends and holidays