Sous Chef - Bengaluru, Karnataka, India - AccorHotel

AccorHotel

Verified Company

Bengaluru, Karnataka, India

2 weeks ago

Posted by:

Deepika Kaur

beBee Recuiter

Description

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 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

Ensure food philosophy is maintained with a standardised product.
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.
Exceed guest expectations in quality and service of food products.
Follows guidelines laid by the Executive Chef on menu plan and design.
Manage staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks.
Monitor grooming and personal hygiene of staff to ensure standards are maintained to the highest level.
Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times.
Oversee the stock take and stock rotation for the assigned section.
Monitor the operation to ensure that food wastage is minimised and to maintain cost effectiveness and profitability in all areas.
Check all equipment prior to service where applicable.
Distribute work schedules in appropriate sections of the Kitchen and delegate work to ensure deadlines assigned by Senior Management are met.
Liaise with outlet Managers to facilitate service delivery and ensure standards are maintained.
Monitor the presentation of food to ensure it complies with company standards and guidelines as per prescribed recipes.
Record all recipes and update the manual as required to ensure the Kitchen has comprehensive information at all times.
Oversee all front of house food set ups to ensure they are as per guidelines set by the Executive Chef.
Organise rosters for casual, agency and section staff as per guidelines set by the Executive Chef.

Qualifications
Diploma / Degree in Hotel Management or any other equivalent qualification

Additional Information
Minimum of 6-7 years of Experience