Head Hospitality chef

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 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!

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 ,

We are seeking an accomplished and visionary Executive Chef to lead at Grand Mercure Mysore, India. In this pivotal role, you will be the creative and operational leader of our kitchen, overseeing all culinary areas and driving innovation, consistency, and exceptional dining standards. You'll bring passion, leadership, and an unwavering commitment to excellence—setting the tone for a positive, high-performing team culture while celebrating the rich culinary heritage and local ingredients of the region.

Provide strong, empathetic leadership for the kitchen team, cultivating a culture of learning, creativity, continuous improvement, and mutual support

Design and execute innovative menus that showcase contemporary techniques while honoring local Mysuru ingredients and regional flavors

Stay ahead of food trends and guest preferences, enhancing the overall culinary experience and guest satisfaction

Manage daily kitchen operations efficiently across all outlets, ensuring seamless coordination and service delivery

Analyze and control food costs and labor expenses within budget guidelines while maintaining quality standards

Oversee accurate purchasing, inventory management, and equipment maintenance with meticulous attention to detail

Uphold the highest hygiene and food safety standards, including HACCP compliance, and lead by example in all Health & Safety matters

Collaborate closely with food and beverage leaders, events teams, and hotel management to create seamless, memorable guest experiences

Coach, mentor, and develop kitchen staff, fostering professional growth and building a resilient, motivated team

Manage vendor and supplier relationships transparently to ensure consistent quality and value

Proven experience as an Executive Chef or senior culinary leader in a high-volume, quality-driven hospitality environment

Strong background in contemporary cuisine with the ability to innovate and adapt to local ingredients and regional preferences

Exceptional organizational, financial, and operational management skills with proven ability to manage budgets and control costs

Confident leadership abilities with a track record of coaching, mentoring, and building high-performing kitchen teams

Advanced knowledge of food safety standards, HACCP compliance, and Health & Safety best practices

Proficiency in vendor and supplier management, procurement, and inventory control

Creative thinker who thrives on innovation and is committed to delivering memorable guest experiences

Flexibility to work across a rotating schedule, including evenings, weekends, and public holidays

Culinary certification or formal training in professional cooking (preferred)

Experience with Asian or Indian cuisine is a strong advantage

Analytical mindset with attention to detail and commitment to quality assurance and consistency

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.