Executive Chef at Accor

Mysuru, karnataka, India -

Full Time

Start Date

Immediate

Expiry Date

28 Aug, 26

Salary

0.0

Posted On

30 May, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Menu Design, Food Cost Control, HACCP Compliance, Inventory Management, Staff Mentoring, Vendor Management, Contemporary Cuisine, Operational Management, Food Safety, Budgeting, Interpersonal Communication

Industry

Hospitality

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 accomplished and visionary Executive Chef to lead at Grand Mercure Mysore, India. In this pivotal role, you will be the creative and operational leader of our kitchen, overseeing all culinary areas and driving innovation, consistency, and exceptional dining standards. You'll bring passion, leadership, and an unwavering commitment to excellence—setting the tone for a positive, high-performing team culture while celebrating the rich culinary heritage and local ingredients of the region. Provide strong, empathetic leadership for the kitchen team, cultivating a culture of learning, creativity, continuous improvement, and mutual support Design and execute innovative menus that showcase contemporary techniques while honoring local Mysuru ingredients and regional flavors Stay ahead of food trends and guest preferences, enhancing the overall culinary experience and guest satisfaction Manage daily kitchen operations efficiently across all outlets, ensuring seamless coordination and service delivery Analyze and control food costs and labor expenses within budget guidelines while maintaining quality standards Oversee accurate purchasing, inventory management, and equipment maintenance with meticulous attention to detail Uphold the highest hygiene and food safety standards, including HACCP compliance, and lead by example in all Health & Safety matters Collaborate closely with food and beverage leaders, events teams, and hotel management to create seamless, memorable guest experiences Coach, mentor, and develop kitchen staff, fostering professional growth and building a resilient, motivated team Manage vendor and supplier relationships transparently to ensure consistent quality and value Support positive communication across departments to enable smooth service delivery and organizational alignment Qualifications Proven experience as an Executive Chef or senior culinary leader in a high-volume, quality-driven hospitality environment Strong background in contemporary cuisine with the ability to innovate and adapt to local ingredients and regional preferences Demonstrated expertise in menu design, development, and execution that balances creativity with operational feasibility Exceptional organizational, financial, and operational management skills with proven ability to manage budgets and control costs Confident leadership abilities with a track record of coaching, mentoring, and building high-performing kitchen teams Advanced knowledge of food safety standards, HACCP compliance, and Health & Safety best practices Strong communication and interpersonal skills with the ability to collaborate effectively across departments Proficiency in vendor and supplier management, procurement, and inventory control Creative thinker who thrives on innovation and is committed to delivering memorable guest experiences Flexibility to work across a rotating schedule, including evenings, weekends, and public holidays Culinary certification or formal training in professional cooking (preferred) Experience with Asian or Indian cuisine is a strong advantage Analytical mindset with attention to detail and commitment to quality assurance and consistency 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. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

Lead the culinary operations at Grand Mercure Mysore by designing innovative menus and managing daily kitchen activities. Oversee food costs, hygiene standards, and the professional development of the kitchen team to ensure exceptional guest experiences.