Company Description
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
Prime Function:
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Responsible for the efficiently and profitable functioning of the Kitchen assigned.
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Ensure that Hotels standards are applied to the production of food and the cleanliness of the kitchen and equipment.
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Ensure that the hygiene standards are maintained by the team in accordance with set standards.
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Support the Executive Chef & Sous Chef in all phases of the kitchen's operations.
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Ensure HACCP procedures are followed and clear records are kept at all times.
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Any matter which may effect the interests of Grand Mercure Bengaluru Gopalan Mall should be brought to the attention of the Management.
Key Responsibilities:
Food & Beverage Production Planning
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Plan and coordinate the activities of the team to ensure operative effectiveness.
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Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.
People Management
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Ensure to contribute to achieve the objectives set within the Culinary department.
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Manage the team to ensure the proper use of equipment and efficient completion of all tasks.
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Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.
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Ensure that the team has been trained for all safety provisions.
Financial Management
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Analyze food costs and determine most cost-effective recipes while ensuring that standards are maintained.
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Identify optimal, cost effective use of the resources and educate the team on the same.
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Monitor the operations of the assigned function to ensure that the food wastage is minimized.
Operational Management
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Ensure that all dishes are prepared according to the recipe and to the correct quantity.
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To ensure that the section is being kept clean and tidy at all times as per the standards.
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Closely communicate with Banquet Manager & Assistant Manager, on special functions, booking, menu item availability, service problems, guest comments and guest preferences.
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Ensure to take extra care to prevent the use of contaminated products in any process of food preparation.
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Monitor the presentation of food to ensure that it complies with company standards and set guidelines.
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To ensure that Commis chefs receive the appropriate training and optimum guidance.
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Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Sous chef or Executive chef.
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Attend to day-to-day problems and needs concerning equipment and food supplies.
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Coordinate operations with Department Associates, Team Leaders and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
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Ensure to monitor quantity and quality of food products to ensure compliance with the standards.
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Strictly follow all recipes, methods and instructions from the Executive Chef / Sous Chef.
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Handle additional responsibilities as and when delegated by the Management.
Key Contacts
Liaises with
Responsible for (as assigned)
Culinary Department
Qualifications
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Diploma or Degree in Hotel Management, Culinary Arts, or Food Production.
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Specialized certification in Bakery & Pastry Arts is preferred.
Additional Information
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Minimum 2–4 years of relevant experience in a bakery or pastry section, with at least 2 years in a similar CDP role or 3–4 years as a Demi Chef de Partie/Commis in a reputed hotel or bakery.
