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

Responsible for the efficiently and profitable functioning of the Kitchen assigned.

Ensure that Hotels standards are applied to the production of food and the cleanliness of the kitchen and equipment.

Ensure that the hygiene standards are maintained by the team in accordance with set standards.

Support the Executive Chef & Sous Chef in all phases of the kitchen's operations.

Food & Beverage Production Planning

Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.

Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.

Financial Management

Analyze food costs and determine most cost-effective recipes while ensuring that standards are maintained.

Monitor the operations of the assigned function to ensure that the food wastage is minimized.





Closely communicate with Banquet Manager & Assistant Manager, on special functions, booking, menu item availability, service problems, guest comments and guest preferences.

- Ensure to take extra care to prevent the use of contaminated products in any process of food preparation.
- Monitor the presentation of food to ensure that it complies with company standards and set guidelines.
- To ensure that Commis chefs receive the appropriate training and optimum guidance.
- Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Sous chef or Executive chef.
- Attend to day-to-day problems and needs concerning equipment and food supplies.
- Coordinate operations with Department Associates, Team Leaders and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
- Ensure to monitor quantity and quality of food products to ensure compliance with the standards.
- Strictly follow all recipes, methods and instructions from the Executive Chef / Sous Chef.
- Diploma or Degree in Hotel Management, Culinary Arts, or a related field.

3–5 years of experience in the Culinary Department, preferably in a hotel or hospitality workplace.

📌 Commis Chef - Chef de Partie - Sous Chef (Bengaluru)
🏢 Accor Plus
📍 Bengaluru