Executive Chef

FR

Prime Function

• 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 Director of 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 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.

Qualifications

• Bachelor’s Degree or Diploma in Hotel Management / Culinary Arts.

• Minimum 10–15 years of experience in the culinary field, preferably in luxury hotels or reputed hospitality establishments.

• Additional Information

• Strong knowledge of international cuisines, food trends, menu planning and food presentation.

• Expertise in food costing, budgeting, inventory management and kitchen operations.

PT

Prime Function

• 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 Director of 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 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.

Qualifications

• Bachelor’s Degree or Diploma in Hotel Management / Culinary Arts.

• Minimum 10–15 years of experience in the culinary field, preferably in luxury hotels or reputed hospitality establishments.

• Additional Information

• Strong knowledge of international cuisines, food trends, menu planning and food presentation.

• Expertise in food costing, budgeting, inventory management and kitchen operations.

ES

Prime Function

• 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 Director of 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 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.

Qualifications

• Bachelor’s Degree or Diploma in Hotel Management / Culinary Arts.

• Minimum 10–15 years of experience in the culinary field, preferably in luxury hotels or reputed hospitality establishments.

• Additional Information

• Strong knowledge of international cuisines, food trends, menu planning and food presentation.

• Expertise in food costing, budgeting, inventory management and kitchen operations.

ID

Prime Function

• 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 Director of 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 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.

Qualifications

• Bachelor’s Degree or Diploma in Hotel Management / Culinary Arts.

• Minimum 10–15 years of experience in the culinary field, preferably in luxury hotels or reputed hospitality establishments.

• Additional Information

• Strong knowledge of international cuisines, food trends, menu planning and food presentation.

• Expertise in food costing, budgeting, inventory management and kitchen operations.

DE

Prime Function

• 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 Director of 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 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.

Qualifications

• Bachelor’s Degree or Diploma in Hotel Management / Culinary Arts.

• Minimum 10–15 years of experience in the culinary field, preferably in luxury hotels or reputed hospitality establishments.

• Additional Information

• Strong knowledge of international cuisines, food trends, menu planning and food presentation.

• Expertise in food costing, budgeting, inventory management and kitchen operations.

CN

Prime Function

• 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 Director of 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 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.

Qualifications

• Bachelor’s Degree or Diploma in Hotel Management / Culinary Arts.

• Minimum 10–15 years of experience in the culinary field, preferably in luxury hotels or reputed hospitality establishments.

• Additional Information

• Strong knowledge of international cuisines, food trends, menu planning and food presentation.

• Expertise in food costing, budgeting, inventory management and kitchen operations.

TR

Prime Function

• 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 Director of 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 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.

Qualifications

• Bachelor’s Degree or Diploma in Hotel Management / Culinary Arts.

• Minimum 10–15 years of experience in the culinary field, preferably in luxury hotels or reputed hospitality establishments.

• Additional Information

• Strong knowledge of international cuisines, food trends, menu planning and food presentation.

• Expertise in food costing, budgeting, inventory management and kitchen operations.