Executive Sous Chef at Accor

Udaipur, Rajasthan, India -

Full Time

Start Date

Immediate

Expiry Date

07 Aug, 26

Salary

0.0

Posted On

09 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Menu Development, Food Costing, Kitchen Operations, Staff Mentoring, Inventory Management, Food Safety Compliance, Budget Management, Vendor Management, Recipe Standardization, Labor Cost Control, Quality Control, Problem Solving, Time Management, Interpersonal Communication, Conflict Resolution

Industry

Hospitality

Description

Company Description Raffles Udaipur opened in 2021, its ornamental gardens, tumbling fountains and stately Indo-Saracenic architecture describing a love story between India and the West. Set on a 21-acre private island rich with birdlife and exotic flora and fauna, this contemporary reimagining of a country mansion is the first Raffles hotel in India. Just 20 minutes from the airport, Raffles Udaipur spans a private island and serene lakeshore. Begin your journey with a graceful boat ride, guided by migratory birds. Discover 137 rooms and suites, 10 dining experiences, two pools, wellness rituals, and the timeless care of the Raffles Butler. Job Description We are seeking an experienced and visionary Executive Sous Chef to join our culinary team in Udaipur, India. Under the guidance of the Executive Chef, you will be responsible for coordinating, supervising, and directing all aspects of food production while maintaining profitable Food and Beverage operations and exceptional quality standards. This is an exciting opportunity to lead a talented kitchen team, drive culinary innovation, and ensure every guest experiences outstanding service and cuisine. Lead, mentor, and inspire a diverse team of culinary professionals, fostering a collaborative and inclusive kitchen environment that promotes professional growth and development Oversee all food production operations, ensuring consistent quality, presentation, and adherence to established recipes, portion control standards, and food specifications Conduct daily line checks and quality control inspections across all kitchen areas to maintain high-quality product standards and operational excellence Develop, select, and standardize recipes while establishing presentation techniques and quality benchmarks that align with menu concepts and guest expectations Manage kitchen labor costs effectively by creating weekly schedules, optimizing staff productivity, and providing hands-on support and training to team members Estimate food consumption, requisition supplies, and manage vendor relationships to ensure efficient procurement while maintaining budgetary constraints Plan and price menus in collaboration with the Executive Chef, incorporating culinary trends, nutritional considerations, and consumer preferences Ensure proper equipment operation, maintenance, and safety protocols throughout the kitchen, addressing any issues promptly and decisively Maintain strict compliance with food hygiene, sanitation, and safety regulations, conducting regular inspections and implementing corrective measures as needed Monitor and control food costs while maximizing guest satisfaction through innovative menu offerings and exceptional culinary execution Process payroll and manage administrative responsibilities for all kitchen team members with accuracy and transparency Prepare selected items for special occasions and demonstrate culinary expertise through hands-on involvement in daily kitchen operations Communicate effectively with all departments, providing clear direction and fostering positive working relationships that support seamless service delivery Remain calm, alert, and resilient during peak service periods and emergency situations, serving as a role model for the team Develop and implement cost-saving and profit-enhancement measures within your scope of responsibility Ensure compliance with all operational policies including health and safety, food hygiene, maintenance, emergency procedures, and liquor licensing requirements Attend mandatory meetings, participate in community events, and support corporate social responsibility initiatives Perform additional duties as assigned by management to support exceptional guest service and operational needs Qualifications Minimum 5+ years of progressive management experience in a restaurant kitchen environment; Senior Sous Chef experience strongly preferred Bachelor's degree in a culinary-related field or equivalent professional certification preferred Proven track record as a strong team leader with demonstrated ability to motivate, mentor, and develop culinary professionals Exceptional organizational and time management skills with the ability to prioritize tasks, meet deadlines, and function effectively under pressure Advanced culinary knowledge and expertise, including menu development, recipe standardization, food costing, and kitchen operations Proficiency with computer systems and point-of-sale platforms (Opera, Micros, Word, Excel, Outlook); ability to enter and locate work-related information efficiently Strong financial acumen with demonstrated experience in budget management, labor cost control, and profit optimization Comprehensive knowledge of food safety, sanitation, and hygiene regulations; commitment to maintaining the highest standards of food preparation and storage Excellent verbal and written communication skills in English; ability to articulate ideas clearly and provide constructive feedback Proven ability to multitask, adapt to changing priorities, and maintain composure in fast-paced, high-volume environments Strong problem-solving and analytical skills with the ability to make sound decisions based on experience and good judgment Demonstrated commitment to continuous culinary development and staying current with industry trends, techniques, and best practices Physical capability to stand, walk, reach, bend, twist, and carry objects for extended periods (minimum 8-hour shifts) Flexibility to work varying schedules, including evenings, weekends, and holidays, based on business needs Excellent interpersonal skills with the ability to build positive relationships across all departments and levels of the organization Vendor management and procurement experience with strong negotiation and relationship-building abilities Inventory management expertise and experience with food cost analysis and waste reduction initiatives Conflict resolution and mediation skills with an empathetic and inclusive approach to team management Additional Information An opportunity to be with world’s preferred hospitality company Captivating and rewarding experience working alongside passionate professionals Range of exclusive Heartist Benefits Develop your talent through learning programs by Academy Accor. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

Coordinate and supervise all aspects of food production to maintain high quality standards and profitable F&B operations. Lead and mentor a diverse culinary team while managing labor costs, procurement, and strict hygiene compliance.