Executive Chef

Job description

Company Description

Grand Mercure Bengaluru at Gopalan Mall managed by Accor is located near the heart of Bengaluru with close proximity to major techparks and key commercial & residential bubbles 212 Modern & Lavish rooms including 29 one and two bedroom suites with private terrace 10 elegant meeting spaces including a quaint alfresco and open terrace that can cater from 20 - 400 guests.

Features an all-day dining restaurant, cafe & alfresco, a fitness
centre, spa, swimming pool, an entertainment zone, library
lounge, art gallery and business centre

Job Description

·  Develop food and service philosophy based around southern Indian, western, and SE Asian cuisines.
·  Ensure quality is maintained with a standardised product.
·  Develop new menu package  and ongoing customised client menus
·  Maintain cost effectiveness by maintaining profitability in all areas.
·  Constantly evaluate systems to facilitate improvement where possible.
·  Ensure HACCP procedures are followed and clear records are kept at all times.
·  Ensure the highest standard in preparation of food production and delivery.
·  Ensure consistency of all product deliveries.
·  Exceed guest expectations in quality and service of food products.
·  Plan and design menus for food and beverage.
·  Tastefully do pairing of wine with food.
·  Delegate through Sous Chef’s to achieve standards and work volume successfully.
·  Monitor grooming, personal hygiene, proper use of equipment, delegation and efficiency of duties to ensure the highest standards are maintained. 
·  Liaise professionally with the Kitchen Department at all times.
·  Monitor skill levels of staff and implement on the job training to ensure all kitchen staff are fully trained.
·  Actively promote team work amongst kitchen staff to facilitate the achievement of kitchen objectives. 

 

Qualifications

Hotel Management Degree/Diploma or any other equivalent qualification.