Chef de Cuisine

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

Prime Function

• Ensure food philosophy is maintained with a standardised product.
• 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.
• Exceed guest expectations in quality and service of food products

Key Responsibilities

Kitchen Planning

• Plan and design menus for food as well as beverages.
• Tastefully do pairing of wine with food.
• Follows guidelines laid by the Executive Chef on menu plan and design.

People Management

• Manage staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks.
• Monitor grooming and personal hygiene of staff to ensure standards are maintained to the highest level.
• Liaise with the Culinary Department in a professional manner to ensure event objectives are achieved and standards are maintained at all times.

Financial Management

• Oversee the stock take and stock rotation for the assigned section.
• Monitor the operation to ensure that food wastage is minimised and to maintain cost effectiveness and profitability in all areas.

Operations Management

• Check all equipment prior to service where applicable.
• Distribute work schedules in appropriate sections of the Kitchen and delegate work to ensure deadlines assigned by Senior Management are met.
• Liaise with Director of Restaurants & Bar, Restaurant Managers & Assistant Manager to facilitate service delivery and ensure standards are maintained.
• Monitor the presentation of food to ensure it complies with company standards and guidelines as per prescribed recipe’s.
• https://careers.accor.com/global/en/job/chef-de-cuisine-in-grand-mercure-bengaluru-at-gopalan-mall-bengaluru–jid-78316