Executive Chef

Grand Mercure Goa, Candolim is looking for a executive chef. Grand Mercure is part of thr Accor group with over 5700 hotels across India.

Why work for Accor

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities.

Job Description

Oversee all the culinary operations of the Hotel.

Interact with Food & Beverage and Sales & Marketing to ensure hotel guest receives high level of service.

Be entrepreneurial and to think beyond the boundaries is expected and not requested.

Provide service that is sincere, warm and enthusiastic, ensuring guest satisfaction.

Take the time to get to know the hotel guests, and to be committed to service excellence.

Coordinating purchasing for the Kitchen with the finance team as per the hotel procedures

Conduct interviews for candidates in the department in conjunction with the Talent & Culture department.

Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality.

Adhere to and monitor departmental operating expenses as per departmental budget and forecast.

Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets.

Assist the Food & Beverage Director with the preparation and conversion on departments promotions calendar.

Co Ordinate together with Food & Beverage Operations with changing programmes and promotions according to seasonality

Full compliance with local municipality HACCAP standards and certification.

Train and develop the culinary team in the departmental operating standards.

Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs.

To lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities.

Ensure guests are communicated with and assisted in an efficient, warm and professional manner by all team members.

Ensure you have a presence in our outlets and interact with guests during service and ensure this practice by the Sous Chef in your absence.

To ensure a consistently high standard of grooming is followed and by self and team.

Actively review guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfaction.

Have full knowledge of all products and services provided by the property and in the local area.

To work closely with the Finance department to produce monthly financial reports timely & accurately.

Grand Mercure Candolim is looking for a Executive Chef

Grand Mercure is part of Accor group with over 5700 hotels worldwide

Why work for Accor

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities.

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.Manage organization and cleanliness of departmental areas by conducting weekly walk through
• 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 analyze menus and products of competitive restaurants and other hotels Banquet Departments
• Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them
• Meet and interact with representatives of the local community and potential guests as required