Senior Culinary Leader

16 hours ago


Nellore, Andhra Pradesh, India beBeeChef Full time ₹ 10,00,000 - ₹ 12,00,000

Role Summary

The Sous Chef plays a pivotal role in maintaining an efficient kitchen operation. Their primary responsibility is to constantly analyze the quality and cost of food production, ensuring seamless delivery of high-quality dishes.

Key Responsibilities:

  • Efficiently manage time and maintain set standards.
  • Provide ongoing training and ensure adherence to corporate standards.
  • Ensure safe and quality food products that meet guest expectations.
  • Develop and implement established systems, procedures, and objectives.
  • Contribute to service quality and product improvement within their technical area of expertise.
  • Achieve set goals in a non-assertive and efficient manner.
  • Conduct daily food tastings and address discrepancies promptly.
  • Collaborate with Section Heads to prepare electronic food requisitions.
  • Ensure smooth and efficient Dinner Service Line presentation and final plating.
  • Maintain compliance with Public Health regulations at all times.

Requirements:

  • Advanced culinary skills, leadership experience, and a strong track record in the profession.
  • Minimum 8 years of experience in Quality Hotels and Restaurants.
  • At least 2 years of experience in a management role in a luxury hospitality establishment or upscale cruise line.
  • Fluent written and spoken English communication skills.
  • Effective communication with senior management.
  • Ability to lead and make informed decisions.
  • Strong administrative skills and experience in coaching subordinates.
  • Cost and quality consciousness.
  • Flexible work schedule.
  • International team collaboration.
  • Perform duties under pressure.

Preferred Skills:

  • Cruise Ship Experience / 5 Star Hotel
  • Additional language fluency.


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