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

Ensure food philosophy is maintained with a standardised product.

Ensure the highest standard in preparation of food production and delivery.

Exceed guest expectations in quality and service of food products

Kitchen Planning

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.

Financial Management

Oversee the stock take and stock rotation for the assigned section.

Monitor the operation to ensure that food wastage is minimised and to maintain cost effectiveness and profitability in all areas.

Operations Management

Distribute work schedules in appropriate sections of the Kitchen and delegate work to ensure deadlines assigned by Senior Management are met.

Liaise with Director of Restaurants & Bar, Restaurant Managers & Assistant Manager to facilitate service delivery and ensure standards are maintained.





Monitor the presentation of food to ensure it complies with company standards and guidelines as per prescribed recipe’s.

Record all recipes and update the manual as required to ensure the Kitchen has comprehensive information at all times.

Oversee all front of house food set ups to ensure they are as per guidelines set by the Executive Chef.

Organise rosters for casual, agency and section staff as per guidelines set by the Executive Chef.

Promote an environment of team work to facilitate the achievement of department and hotel objectives.

Monitor quantity and quality of food products for the assigned section to ensure compliance with Hotel standards.

Monitor the operation of the Kitchen to ensure HACCP procedures are followed and clear records are kept at all times.

Training coordinates with the training manager, ensure new joinee’s are inducted with proper departmental orientation, explain tasks, and ensure that existing team members are empowered with recent skills and wherever possible multi-skilling is done on merit. Counselling, every team member performance needs to be evaluated on a periodic basis and follow standard procedure laid down by the management. Food & Beverage Service Department

Chef de Partie

Demi Chef de partie

Commis Chef

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.

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.

Diploma/Degree in Hotel Management, Culinary Arts, or a related field.

Excellent knowledge of food safety, hygiene, HACCP, and sanitation standards

📌 Head Chef Cafe/Restaurant (Bengaluru)
🏢 GRAND MERCURE
📍 Bengaluru