Executive Chef

Accor; Bengaluru; Vor Ort; INR 3.800.000 - 7.000.000; Vollzeit

Zusammenfassung

Grand Mercure Bengaluru Gopalan Mall, managed by Accor, is seeking an Executive Chef to lead its culinary team in delivering world-class experiences. You will design menus, ensure quality, manage costs and uphold HACCP standards.

With 10–15 years in luxury hotel kitchens, you will mentor staff, coordinate events and drive profitability while maintaining guest satisfaction at the highest level.

Qualifikationen

• Bachelor’s degree or diploma in hotel management or culinary arts.
• 10–15 years of experience in the culinary field, preferably in luxury hotels.
• Strong knowledge of international cuisines and cost control.

Aufgaben

• Plan and design menus for food and beverage.
• Oversee kitchen staff and delegate duties to maintain standards.
• Manage rosters and ensure proper resourcing as per policy.
• Monitor HACCP procedures and keep clear records at all times.
• Ensure quality, consistency and timely delivery of all food products.
• Coordinate with events and manage food costs to meet financial objectives.

Kenntnisse

Menu design

Team management

Food costing

Quality standards

HACCP compliance

Ausbildung

Bachelor’s Degree or Diploma in Hotel Management / Culinary Arts

Tools

Recipe system

Jobbeschreibung

Grand Mercure Bengaluru 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.

Key Responsibilities

• Plan and design menus for food and beverage.
• Tastefully do pairing of wine with food.

People Management

• 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.
• Minimise food wastage at all times.
• Understand organisation departmental financial objectives.
• Oversee all functions as necessary to ensure all food is at the required standard.
• Manage the ordering of food products to ensure financial objectives are met and produce is available for all events.

Operations Management

• Meet deadlines and time lines as assigned by the General Manager.
• Liaise with Director of F & B Manager, Assistant Restaurant Manager prior to service where applicable.
• Monitor the presentation of food to ensure it complies with company standards and guidelines as per recipe system.
• Manage rosters for casual, agency and section staff as per company policy to ensure appropriate resourcing levels.
• Distribute work schedules in appropriate sections of kitchen to ensure work is delegated efficiently at all times.
• Monitor the quantity and quality of food products to ensure it is as per Grand Mercure Gopalan Mall Bengaluru standard recipe.
• Monitor the use of equipment and provide training where necessary to ensure staffs are using equipment in a safe and proper manner.
• Ensure that all details relating to food for events are clearly understood and organised.
• Attend operational, event management and other work related meetings if necessary.

Qualifications

Bachelor’s Degree or Diploma in Hotel Management / Culinary Arts.
Minimum 10–15 years of experience in the culinary field, preferably in luxury hotels or reputed hospitality establishments.

Additional Information

Strong knowledge of international cuisines, food trends, menu planning and food presentation.

Expertise in food costing, budgeting, inventory management and kitchen operations.