Grand Mercure Bengaluru 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

Prime Function:

• To ensure smooth functioning of the Culinary Department.
• Essential functions include planning, scheduling, problem solving, conducting inspections and interacting with the team to ensure operative effectiveness.
• Ensure that all procedures are maintained as per the standards.
• To be able to anticipate and meet guests' needs and to possess insatiable desire to attain the highest levels of quality and cleanliness.
• Ensure to be able to maintain and improve overall quality standards.
• Any matter which may effect the interests of hotel should be brought to the attention of the Management.

Key Responsibilities

Kitchen Planning

• Plan and coordinate the activities of the Culinary department.
• Ensure to par stock all the amenities required by the team.
• Ensure that preventative maintenance of all the equipment in the department is an on-going process.

People Management

• Ensure that cleanliness and personal hygiene of the Culinary Department

      Personnel is maintained as per the standards.

• Ensure that the team has been trained for all safety provisions.
• Motivate and develop staff to ensure smooth functioning of the department and promote teamwork.
• Achieve guest satisfaction and organizational profitability through effective utilization of all resources.

Financial Management

• Ensure to operate department in such a manner that all cost objectives are met.

• Identify optimal, cost effective use of the resources and educate the team on the same.
• Ensure to record data concerning inventory controls, work assignments, personnel activities, etc.

Operational Management

• Manage and direct the daily activities of all personnel in the department.
• To ensure that crockery, cutlery, glassware and hollowware are maintained as per the standards.
• Ensure that cleanliness, orderliness, sanitation and attractiveness of all the service areas are maintained as per the standards.
• Ensures that safety measures are followed at all times.
• Train and instruct employees in accordance with Company Policy.
• Ensure that all the personnel in the department are well groomed.
• Ensure that there is a proper work flow in all areas and all work stations are manned.
• Ensure that following areas are clean at all times:  kitchen, pantry, specified back house area, service lift, steward stores, main dish wash area, steward counter etc.
• Inspect the stores from time to time to ensure cleanliness.
• Ensure that Stewarding Team Leader & Kitchen Stewarding Associates is maintaining the correct procedures of disposing, handling, cleaning etc. to be used by all Kitchen staff.

Managerial Qualities

• Leadership skills that utilize persuasion and motivation to attain organizational        goals is the most desirable management quality, followed by honesty, integrity, ethical behaviour, tactfulness, openness, and cultural awareness;

• Ability to accept responsibility;
• Self confidence, motivation, drive and tenacity;
• Ability to enhance organizational performance;
• Ability to clearly delegate tasks and responsibilities;
• Ability to think strategically, inductively, and creatively;
• And the propensity to recognize and acknowledge other peoples’ ideas.

Other Terms & Conditions

• a. During the course of your employment with the Hotel you may be required to stay back or work extended hours as and when the need arises during hotel operations against the responsibility assigned to you.
• b. You might be required to do night shifts or be flexible to work in any shift as per the requirement of the department or the hotel.

Diploma/Degree in Hotel Management or Hospitality Management.

5–8 years of experience in hotel/restaurant stewarding, with supervisory or managerial experience preferred.
Knowledge of kitchen hygiene, sanitation, cleaning procedures, dishwashing equipment, chemicals, and waste management.
Team leadership, staff scheduling, training, inventory control, and cost management.