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

• 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.
• 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.
• 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.

• Excellent verbal and written communication skills
• Organisational skills
• In-depth knowledge of the standards of baking, cooking and grilling techniques
• Ability to work under pressure and in a fast-paced environment
• Ability to quickly learn new recipes and new cooking procedures
• Time management skills

Minimum 8-9 years Experience required