{"id":3796751,"url":"https://alion.io/job/accor-executive-chef-23","title":"Executive Chef","company":{"id":8914,"name":"Accor","domain":"accor.com","url":"https://alion.io/company/accor-group","size_band":"5000+","is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"SmartRecruiters","truth_index":{"grade":"B","score":76,"open_postings":67,"ghost_share":0,"stale_share":0.97,"repost_share":0,"time_to_fill_p50_days":26,"computed_at":"2026-11-08T05:47:12Z"}},"role":"Hospitality","role_family":"Hospitality","seniority":"staff","employment_type":"full_time","work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["Bengaluru, India"],"countries":["IN"],"hiring_countries":[],"hiring_countries_total":0,"salary":null,"salary_estimate":null,"experience_years_min":10,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[],"status":"live","first_seen_at":"2026-11-05T07:32:32Z","employer_posted_date":"2026-11-05","last_verified_at":"2026-11-08T07:17:30Z","board_verified":true,"closed_at":null,"days_open":2,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":2},"description":"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.\nFeatures an all-day dining restaurant, cafe & alfresco, a fitness Centre, spa, swimming pool, an entertainment zone, library lounge, art gallery and business Centre.\n Prime Function\nDevelop food and service philosophy based around southern Indian, western, and SE Asian cuisines.\nEnsure quality is maintained with a standardised product.\nDevelop new menu package and ongoing customised client menus\nMaintain cost effectiveness by maintaining profitability in all areas.\nConstantly evaluate systems to facilitate improvement where possible.\nEnsure HACCP procedures are followed and clear records are kept at all times.\nEnsure the highest standard in preparation of food production and delivery.\nEnsure consistency of all product deliveries.\nExceed guest expectations in quality and service of food products.\nKey Responsibilities\nKitchen Planning\nPlan and design menus for food and beverage.\nTastefully do pairing of wine with food.\nPeople Management\nDelegate through Sous Chef’s to achieve standards and work volume successfully.\nMonitor grooming, personal hygiene, proper use of equipment, delegation and efficiency of duties to ensure the highest standards are maintained. \nLiaise professionally with the Kitchen Department at all times.\nMonitor skill levels of staff and implement on the job training to ensure all kitchen staff are fully trained.\nActively promote team work amongst kitchen staff to facilitate the achievement of kitchen objectives. \nFinancial Management\nMinimise food wastage at all times.\nUnderstand organisation departmental financial objectives.\nOversee all functions as necessary to ensure all food is at the required standard.\nManage the ordering of food products to ensure financial objectives are met and produce is available for all events. \nOperations Management\nMeet deadlines and time lines as assigned by the General Manager.\nLiaise with Director of F & B Manager, Assistant Restaurant Manager prior to service where applicable.\nMonitor the presentation of food to ensure it complies with company standards and guidelines as per recipe system.\nManage rosters for casual, agency and section staff as per company policy to ensure appropriate resourcing levels.\nDistribute work schedules in appropriate sections of kitchen to ensure work is delegated efficiently at all times.\nMonitor the quantity and quality of food products to ensure it is as per Grand Mercure Gopalan Mall Bengaluru standard recipe.\nMonitor the use of equipment and provide training where necessary to ensure staffs are using equipment in a safe and proper manner. \nEnsure that all details relating to food for events are clearly understood and organised.\nAttend operational, event management and other work related meetings if necessary.\n Bachelor’s Degree or Diploma in Hotel Management / Culinary Arts.\nMinimum 10-15 years of experience in the culinary field, preferably in luxury hotels or reputed hospitality establishments.\n Strong knowledge of international cuisines, food trends, menu planning and food presentation.\nExpertise in food costing, budgeting, inventory management and 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