Executive Sous Chef at Accor

Chennai, tamil nadu, India -

Full Time

Start Date

Immediate

Expiry Date

24 Feb, 26

Salary

0.0

Posted On

26 Nov, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Management, Food Presentation, Staff Training, Budget Management, Menu Knowledge, HACCP Procedures, Team Management, Event Coordination, Food Quality Control, Operational Meetings, Food Ordering, Cost Effective Planning, Problem Analysis, Communication Skills, Time Management, Resource Allocation

Industry

Hospitality

Description

Company Description Pullman Chennai Anna Salai offers 232 stylish rooms, a swimming pool, fitness center, spa, two signature dining venues, versatile banquet spaces, boardrooms, and social lounges-ideal for business and leisure travelers. The hotel is perfectly equipped to host a wide range of MICE events, featuring versatile modular venues that can accommodate up to 400 guests, from intimate meetings to grand celebrations. Job Description Meet deadlines and time lines as assigned by Culinary Director/ Liaise with Restaurant Managers prior to service where applicable. Monitor the presentation of food to ensure it complies with company standards and guidelines as per recipe system. Manage rosters for casual, agency and section staff as per company policy to ensure appropriate resourcing levels. Distribute work schedules in appropriate sections of kitchen to ensure work is delegated efficiently at all times. Monitor the quantity and quality of food products to ensure it is as per Pullman and Novotel standard recipe. Monitor the use of equipment and provide training where necessary to ensure staffs are using equipment in a safe and proper manner. Ensure that all details relating to food for events are clearly understood and organised. Attend operational, event management and other work related meetings if necessary. Minimise food wastage at all times. Understand organisation departmental financial objectives. Oversee all functions as necessary to ensure all food is at the required standard. Manage the ordering of food products to ensure financial objectives are met and produce is available for all events. To be aware of budgets and have handle on sales. Plan cost effective proposal for banquets. To ensure decision making process is transparent and fair. Should have a thorough knowledge of menus, recipes and preparation. Should be able to manage all kitchen operations in the absence of Culinary Director Should have through knowledge of HACCP procedures and regulation and should be able to guide and trained his team Should be able to manage his team Should be able to analyse issues and have the temperament to deal with it with in company guide lines. Qualifications Minimum Primary school education Additional certification(s) from a reputable Culinary school will be an advantage Minimum 3 years of relevant experience in a similar capacity Good reading, writing and oral proficiency in English language Ability to speak other languages and basic understanding of local languages will be an advantage Additional Information WHAT IS IN IT FOR YOU: Come As You Are Work With Purpose Grow, Learn and Enjoy Explore Limitless Possibilities

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Responsibilities

The Executive Sous Chef is responsible for managing kitchen operations, ensuring food quality and presentation meet company standards, and overseeing staff training and scheduling. They will also manage food ordering and minimize waste while adhering to financial objectives.