Executive Chef at Accor

Bengaluru, karnataka, India -

Full Time

Start Date

Immediate

Expiry Date

27 Feb, 26

Salary

0.0

Posted On

29 Nov, 25

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Planning, Menu Development, Food Pairing, People Management, Financial Management, Operations Management, HACCP Procedures, Food Quality Control, Teamwork Promotion, Training Implementation, Cost Effectiveness, Food Waste Minimization, Event Management, Health & Safety Compliance, Staff Supervision, Grooming Standards

Industry

Hospitality

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. Key Responsibilities Kitchen Planning 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. Financial Management 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 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 at 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 Occupational Health & Safety Employee Responsibility All employees are required to co-operate with the OHS Policy and Programs to ensure their own health and safety, and the health and safety of others, in the workplace. Management’s Responsibility Each manager is responsible, and will be held accountable for taking all practical measures to ensure: That in the area of their control the OHS Program is complied with and employees are supervised and trained to meet their requirements under the Program. Employees are consulted in issues which affect their health and safety, and any concerns that they may have are referred to management. Replacement and Temporary Mission: Be ready and responsible for any job, which may be assigned by the Management. Additional Information Minimum of 10-12 Years Experience

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Responsibilities

The Executive Chef is responsible for developing food and service philosophy, ensuring quality and consistency in food production, and managing kitchen operations. This includes menu planning, staff training, and maintaining financial objectives while exceeding guest expectations.