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 Up-to-date & 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
Responsibilities include direction and supervision of the kitchen team while ensuring highest-level of quality and consistency in preparation and presentation of dishes as per the standards.
Kitchen Planning
Follow guidelines laid by the Executive Chef on menu plan and design in consultation with the Sous Chef.
Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies.
Maintain appropriate staffing levels in order to consistently provide excellent guest service.
Financial Management
Monitor the operations of the department to ensure that the food wastage is minimized.
Ensure to maximize employee productivity in order to minimize payroll costs.




Supervise the function of the kitchen team, facilities and costs, hence contribute towards maximizing the overall Food & Beverage departments’ profit.
To ensure that the preparation and presentation of food complies with the standards.
Ensure that company and statutory hygiene standards are maintained.
Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.
Quality levels of production and presentation,
Operating food cost,
Cleanliness, Sanitation, and Hygiene.

Responsible for the preparation of menus under the direct supervision of Executive Sous Chef, taking into consideration of the following:
Local requirements,
Food cost.

~ Ensure to maintain appropriate grooming standards, hygiene, and code of conduct of the team.

Diploma or Degree in Hotel Management, specializing in Culinary Arts.
2–4 years of experience in a professional kitchen, preferably in a hotel or reputed restaurant.
Knowledge of food hygiene, sanitation, HACCP standards, and safe food handling practices.

📌 Sous-Chef de Partie (1 year relevant experience required) (Bengaluru)
🏢 Accor Plus
📍 Bengaluru