Manish Mishra Assumes Role as Chef De Partie at Grand Mercure Bengaluru at Gopalan Mall

Manish Mishra has taken on the role of Chef De Partie at Grand Mercure Bengaluru at Gopalan Mall, bringing with him a wealth of culinary expertise and a solid track record in various esteemed hospitality establishments.

Prior to this appointment, Manish served as Chef De Partie at InterContinental Jaipur Tonk Road, where he was instrumental in delivering high-quality culinary experiences and maintaining exceptional kitchen standards. His tenure there showcased his ability to manage kitchen operations effectively and contribute to the overall dining experience.

Before his role at InterContinental, Manish honed his skills at Novotel Hyderabad Airport, where he started as a Chef and was later promoted to Demi Chef De Partie. His responsibilities included overseeing kitchen sections, ensuring the preparation of dishes met the highest standards, and training junior staff.

Manish's career began with an industrial training stint at Country Inn and Suites by Carlson in Gurugram, where he gained valuable insights into the hospitality industry and developed a strong foundation in culinary arts.

Manish holds a B.Sc in Hospitality and Hotel Management from the Institute of Hotel Management Lucknow, where he acquired the theoretical knowledge and practical skills necessary for a successful career in the culinary field.

With his extensive experience and dedication to culinary excellence, Manish Mishra is well-equipped to enhance the dining experience at Grand Mercure Bengaluru at Gopalan Mall, contributing to the hotel's reputation for exceptional cuisine and service.