Job Description

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 recent 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.

📌 Executive Chef (Bengaluru)
🏢 GRAND MERCURE
📍 Bengaluru