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 an enthusiastic and detail-oriented Demi Chef De Partie - Bakery to join our culinary team in Grand Mercure Mysore, India. In this role, you will play a vital part in our bakery operations, supporting the Executive Chef and Sous Chef in delivering exceptional baked goods and pastry items that meet our organization's highest quality standards. You will combine your technical expertise with collaborative leadership to ensure smooth daily operations, maintain consistency in product quality, and contribute to a positive, efficient kitchen environment.
**Kitchen Planning & Production**
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Plan and coordinate daily bakery production activities to ensure seamless kitchen operations and timely delivery of all items
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Follow guidelines established by the Executive Chef and Sous Chef regarding menu planning, production schedules, and quality standards
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Monitor and maintain optimal inventory levels by tracking stock, ordering supplies proactively, and minimizing shortages
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Estimate daily production requirements based on occupancy forecasts, special events, and operational needs
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Supervise the preparation, production, and presentation of bakery and pastry items according to organizational quality standards
**People Management & Team Support**
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Provide effective support and mentorship to bakery team members to ensure efficient, high-quality operations
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Train and guide team members on food hygiene, safety protocols, and operational standards to maintain compliance
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Motivate and inspire team members to foster teamwork, productivity, and a positive work environment
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Assist in preparing duty rosters and scheduling to optimize staffing levels and operational effectiveness
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Communicate clearly and collaboratively with team members to address challenges and celebrate successes
**Financial Management & Cost Control**
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Monitor bakery operations to minimize food wastage and control costs without compromising quality
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Identify cost-effective utilization of ingredients and resources, and guide the team in implementing these practices
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Optimize productivity to ensure efficient use of payroll and operational expenses
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Contribute to departmental profitability while maintaining excellence in product quality
**Operational Management & Quality Assurance**
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Ensure all food items are prepared and presented consistently according to organizational and Accor quality standards
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Maintain strict adherence to company and statutory hygiene and sanitation standards at all times
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Assist in menu development and preparation under the guidance of the Executive Chef or Sous Chef
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Adapt duties and operational priorities as needed to ensure timely task completion and guest satisfaction
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Handle additional responsibilities as delegated by management with flexibility and professionalism
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Contribute to continuous improvement initiatives and innovative approaches to bakery operations
Qualifications
**Education & Certifications**
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Diploma or certification in Bakery, Pastry, Culinary Arts, or equivalent qualification
**Experience**
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Minimum 1–2 years of experience in a similar bakery or pastry role, preferably in a hotel, fine-dining establishment, or professional bakery environment
**Required Skills & Competencies**
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Strong technical knowledge of bakery and pastry production techniques, ingredients, and presentation methods
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Comprehensive understanding of food hygiene and safety standards and best practices
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Proven ability to manage inventory, monitor stock levels, and control costs effectively
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Excellent organizational and time management skills with the ability to prioritize multiple tasks
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Strong communication and interpersonal skills with the ability to collaborate effectively with diverse teams
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Detail-oriented approach to quality control and consistency in product preparation and presentation
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Problem-solving abilities and resilience when working in a fast-paced, high-pressure kitchen environment
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Physical stamina and capability to work in a demanding kitchen environment
**Preferred Qualities**
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Positive attitude with a genuine enthusiasm for bakery and pastry arts
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Willingness to learn, grow, and embrace innovative approaches to bakery operations
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Ability to work flexibly and adapt to changing operational needs
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Customer-focused mindset with a commitment to excellence and guest satisfaction
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Experience in a multi-unit or corporate hospitality environment
