Company Description
Grand Mercure Bengaluru at 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
Job Description
- Develop food and service philosophy based around southern Indian, western, and SE Asian cuisines.
- Ensure quality is maintained with a standardised product.
- Develop new 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.
- Plan and design menus for food and beverage.
- Tastefully do pairing of wine with food.
- 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.
Qualifications
Hotel Management Degree/Diploma or any other equivalent qualification.
