Executive Chef

Company Description

Join us at Accor, where life pulses with passion!

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,

Join us and become a Heartist®.

Job Description

We are seeking an accomplished and visionary Executive Chef to lead our culinary operations in Grand Mercure Mysore, India. As the Executive Chef, you will be the driving force behind our culinary excellence, shaping menus, inspiring your kitchen brigade, and creating memorable dining experiences that reflect our commitment to quality, innovation, and hospitality. This role offers the opportunity to blend creative culinary expertise with operational excellence while fostering a collaborative and inclusive kitchen environment.

• Develop and execute innovative, seasonal menus that showcase both international techniques and local Indian flavors, while maintaining alignment with organizational standards and guest preferences
• Lead, mentor, and inspire a diverse kitchen team, fostering a positive, inclusive culture that promotes professional growth, skill development, and culinary excellence
• Oversee all kitchen operations across multiple outlets, ensuring consistent food quality, presentation, and adherence to brand standards on every plate
• Manage food purchasing, inventory control, and budgeting with analytical precision, optimizing costs without compromising on quality or creativity
• Implement and maintain rigorous hygiene, safety, and HACCP protocols in compliance with local regulations and organizational policies
• Collaborate effectively with General Managers, F&B Managers, and cross-functional teams to align culinary vision with business objectives
• Analyze kitchen performance metrics, identify opportunities for improvement, and implement efficient systems and processes
• Build and maintain strong relationships with suppliers and vendors, ensuring reliable sourcing of quality ingredients
• Schedule staff efficiently, manage labor costs, and ensure adequate coverage across all service periods
• Stay current with culinary trends, food innovations, and local market dynamics to keep menus fresh and competitive
• Manage special events, catering operations, and customized dining experiences with attention to detail and customer focus
• Demonstrate resilience and decisive problem-solving in high-pressure environments while maintaining transparency with stakeholders
  
  

Qualifications

• Minimum 8–10 years of progressive culinary experience, with at least 2 years in an Executive Chef or Senior Sous Chef role
• Proven expertise in managing high-volume kitchen operations within lifestyle hotels, boutique establishments, or concept-driven restaurants
• Strong knowledge of kitchen operations management, HACCP standards, food costing, menu engineering, and P&L responsibility
• Demonstrated ability to lead, train, and motivate diverse kitchen teams with genuine people skills and emotional intelligence
• Comprehensive understanding of international cuisines combined with strong knowledge of Indian culinary traditions and local flavor profiles
• Proficiency in inventory management, vendor relations, and supplier negotiation
• Excellent analytical and problem-solving skills with the ability to make decisive decisions under pressure
• Strong organizational and time management abilities with meticulous attention to detail
• Passion for culinary innovation, continuous learning, and staying abreast of food trends and industry best practices
• Exceptional communication and interpersonal skills with the ability to collaborate across all organizational levels
• Culinary degree or professional culinary certification from a recognized institution (preferred)
• Experience with event catering and specialized dining programs (preferred)
• Familiarity with local Mysuru sourcing opportunities and regional ingredient availability (preferred)
• Demonstrated commitment to creating inclusive, supportive work environments that celebrate diversity and foster team cohesion
  
  

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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