Davanam Sarovar Portico Suites, Bangalore, is an all-suite hotel on Hosur road. This premium business hotel in Bangalore is located close to major tech hubs and IT parks, and thus, a favoured choice for corporate travellers and executives. We pamper guests with the finest amenities and services in our three accommodation options — Executive Suite, Deluxe Suite, and Premium Suite. Tangerine, one of the best multi-cuisine restaurants in Hosur, and Gallop, our lounge bar, are ideal places to mix business and pleasure. Chefs at Fukusuke, our Japanese restaurant serve guests with specially curated delicacies. Our hotel also features three grand event venues in Hosur, which are ideal for meetings, conferences, and receptions. Indulge in rejuvenating therapies at our in-house spa, and enjoy your retreat without worrying about your toddlers because we provide responsible daycare services. Located in Koramangala, Davanam Sarovar Portico Suites offers spacious accommodation with a flat-screen TV and kitchenette. It offers 2 dining options, an outdoor swimming pool and free Wi-Fi. Davanam Sarovar Portico is 11.5 km from the Bangalore Majestic Main Bus Stand and 8.2 km from the Bull Temple. It is 11 km from Bangalore City Railway Station and 41 km form Bangalore International Airport. Tastefully decorated, elegant rooms come with beautiful modern interiors and earth colour tones. They are equipped with a microwave, personal safe and an attached bathroom with shower facilities. Work out at the gym, or indulge in body treatments at the spa. Currency exchange and travel bookings can be made at the tour desk. Available for all-day dining, Tangerine Restaurant serves a variety of local and international dishes. International cocktails and light snacks are offered at The Gallop bar. Fukesuke is a Japanese speciality restaurant.
We, Hotel Davanam Sarovar Portico Suites, are hiring energetic, passionate, and experienced candidates for the position of Executive Chef.
Duties and Responsibilities of Executive Chef:
Plan and direct food preparation and culinary activities
Modify menus or create new ones that meet quality standards
Estimate food requirements and food/labor costs
Supervise kitchen staff’s activities
Arrange for equipment purchases and repairs
Recruit and manage kitchen staff
Rectify arising problems or complaints
Give prepared plates the “final touch”
Perform administrative duties
Comply with nutrition and sanitation regulations and safety standards
Keep time and payroll records
Maintain a positive and professional approach with coworkers and customers
Requirements and skills
Minimum 4 years of working experience as a Executive Sous chef, Head Chef or Similar role.
Excellent record of kitchen management
Ability to spot and resolve problems efficiently
Capable of delegating multiple tasks
Communication and leadership skills
Keep up with cooking trends and best practices
Working knowledge of various computer software programs (MS Office, restaurant management software, POS).
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