Grand Mercure Bangalore offers 126 suite style rooms with in-built kitchenettes. Our rooms offer the privacy you want but with the luxury and indulgence of a hotel. These suites are modern, tasteful and relaxing, suiting purposes of both leisure as well as business. Bright and spacious, they also include flat screen televisions, DVD players, music systems, Wi-Fi and 24 hour room service.
Grand Mercure is known for its passion for food and wine. Dining is always a culinary experience with ‘The Verandah’, our Global Cuisine restaurant and ‘By The Blue’, our poolside RestoBar which offers inspired Indian cuisine.
Job Description
Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work
Ensure personal cleanliness and proper deportment of all team members
Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage
Discuss with the Executive Chef and recommends menu price adjustments
Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner
Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
Suggest new recipe/products which may improve quality of food or lower food cost
Check the maintenance of all kitchen equipment
Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to
Team Management
Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
Interview, select and recruit team members
Identify and develop team members with potential
Conduct performance review with the team
Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
Food & Beverage Production Planning
Follows guidelines laid by the Executive Chef on menu plan and design.
Qualifications
Must be a Graduate.
Additional certification(s) from a reputable Culinary school will be an advantage
Minimum 3 years of relevant experience in a similar capacity
Good reading, writing and oral proficiency in English language
Ability to speak other languages and basic understanding of local languages will be an advantage
Additional Information
Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities. Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities.
When applying, do not hesitate to let us know of any specific needs you may have so that we can take them into consideration.
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