Sous Chef

Accor; Bagaluru; On-site; INR 600,000 - 900,000; Full time

Job summary

Grand Mercure Bangalore, part of the Accor group, seeks an experienced kitchen leader to drive food production, supervise a diverse culinary team, and ensure top quality across all service lines. You will collaborate with the Executive Chef on menus, maintain hygiene standards, and manage scheduling and training across the team.

The role requires a graduate with 3+ years in a similar capacity, strong English communication, and potential multilingual skills.

Qualifications

• Must be a Graduate.
• Additional certification(s) from a reputable Culinary school will be an advantage.
• Minimum 3 years of relevant experience in a similar capacity.
• Good reading, writing and oral proficiency in English language.
• Ability to speak other languages and basic understanding of local languages will be an advantage.

Responsibilities

• Assign detailed duties to all employees under supervision and instruct them in their work.
• Ensure personal cleanliness and proper deportment of all team members.
• Collaborate with Executive Chef on quality and quantity of food materials to minimize wastage.
• Discuss with Executive Chef and recommend menu price adjustments.
• Check taste, temperature and visual appeal of food items to ensure quality and portions.
• Ensure proper storage of equipment and perishable items in hygienic manner.
• Prevent use of contaminated products and exclude ill staff from handling food.
• Suggest new recipes or products to improve quality or reduce costs.
• Check maintenance of kitchen equipment.
• Adhere to safety, health, security, loss control policies and laws.
• Motivate, supervise and discipline team members; interview, select and recruit; conduct performance reviews; oversee training records; prepare weekly staff schedules.
• Follow guidance on menu planning and design as per Executive Chef.

Skills

Team leadership

English proficiency

Multilingual (advantage)

Education

Graduate

Job description

Company Description

Grand Mercure Bangalore offers 126 suite style rooms with in-built kitchenettes. Our rooms offer the privacy you want but with the luxury and indulgence of a hotel. These suites are modern, tasteful and relaxing, suiting purposes of both leisure as well as business. Bright and spacious, they also include flat screen televisions, DVD players, music systems, Wi-Fi and 24 hour room service.

Grand Mercure Bangalore offers 126 suite style rooms with in-built kitchenettes. Our rooms offer the privacy you want but with the luxury and indulgence of a hotel. These suites are modern, tasteful and relaxing, suiting purposes of both leisure as well as business. Bright and spacious, they also include flat screen televisions, DVD players, music systems, Wi-Fi and 24 hour room service.

Grand Mercure is known for its passion for food and wine. Dining is always a culinary experience with ‘The Verandah’, our Global Cuisine restaurant and ‘By The Blue’, our poolside RestoBar which offers inspired Indian cuisine.

Job Description

• Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work
• Ensure personal cleanliness and proper deportment of all team members
• Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage
• Discuss with the Executive Chef and recommends menu price adjustments
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner
• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
• Suggest new recipe/products which may improve quality of food or lower food cost
• Check the maintenance of all kitchen equipment
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

Team Management

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
• Interview, select and recruit team members
• Identify and develop team members with potential
• Conduct performance review with the team
• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service

Food & Beverage Production Planning

• Follows guidelines laid by the Executive Chef on menu plan and design.

Qualifications

• Must be a Graduate.
• Additional certification(s) from a reputable Culinary school will be an advantage
• Minimum 3 years of relevant experience in a similar capacity
• Good reading, writing and oral proficiency in English language
• Ability to speak other languages and basic understanding of local languages will be an advantage

Additional Information

Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities. Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities.

When applying, do not hesitate to let us know of any specific needs you may have so that we can take them into consideration.