Mercure Chennai Sriperumbudur
Hotel for travellers looking for local and authentic experiences
Mercure Chennai Sriperumbudur, the only international brand in Sriperumbudur-Oragadam industrial area and automobile hub. The hotel features an all-day dining restaurant with alfresco, multiple meeting spaces, a fitness center, travel desk and entertainment facilities. This hotel, located opposite to Apollo Tyres, is also in close proximity to major corporations & IT companies.
Chennai city Centre is easily accessible to guests via the highway.

Business Performance
Operation
Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel’s policies, standards and municipality requirements
Work with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing
Supervise Senior Culinary team to run their kitchens at high quality level whilst maintaining acceptable food cost
Oversee the planning and implementation of effective food promotions
Work closely with Executive Steward to ensure that kitchen areas are kept clean and orderly. Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department
Monitor food standards in each Outlet and Banquet
Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner
Identify market needs and trends in terms of food menus for both hotel guests and the local market




Monitor and analyse menus and products of competitive restaurants and other hotels' Banquet Departments
Meet and interact with representatives of the local community and potential guests as required
Conduct performance review with the team
Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
Prepare payroll and gratuity reports
Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication
Maintain complete knowledge of all F&B; services, contents & preparation methods, outlets and hotel services/features
Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
Be well versed in hotel fire & life safety/emergency procedures
Maintain a high standard of personal appearance and hygiene at all times
Perform other reasonable duties assigned by the assigned by the Management of the Hotel
Knowledge and Experience
Bachelor from a reputable Hospitality Management / Culinary school preferred
Additional certification(s) in Food & Beverage will be an advantage
Minimum 5 years of experience in managing food production & culinary operations in a hotel gained from working in key cities / resorts destinations globally
Excellent reading, writing and oral proficiency in English language
Ability to speak other languages and basic understanding of local languages will be an advantage
Positive working knowledge of MS Excel, Word, & PowerPoint
Strong leadership, interpersonal and training skills
Strong leadership, interpersonal and training skills

📌 Head Hospitality chef (Chennai)
🏢 MERCURE
📍 Chennai