Executive Sous Chef

5 days ago

Bengaluru Karnataka, India Spectrum Talent Management Full time

**Primary Responsibilities:

- **
- Preparation of new menus and recipes with a view to adhering to health requirements.
- Coordinate daily tasks with the Kitchen Staff, Service Staff and Management Team.
- Adhering to the highest standards and consistent quality in the daily preparation and keeping up to date with the new products, recipes, and preparation techniques.
- Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions.
- Coordinate and participate with other sections of requirements, cleanliness, wastage, and cost control.
- To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food Services combinations and up sell alternatives as necessary.
- Consult and check on daily requirements, functions and last-minute events.
- Guide and train the subordinates on a daily basis to ensure high motivation and an economical working environment.
- Ensure readiness of the daily mis-en-place and food production in different sections of the main kitchen or satellites based in Production chart.
- To ensure that culinary standards comply with Company Policies & Procedures and Minimum Standards.
- To conduct daily pre-shift briefings to employees on preparation, service and menu Evaluate procurement team performance and development plans and appraisals.
- Manage current procurement policies, procedures, and programs with a focus on their ability to enhance organizational value and efficiency.
- Manage escalations with respect to delivery and ensure that escalations are addressed.
- Maintain strong working relationships with strategic suppliers to assure cost, quality, and delivery targets are met.
- Manage recruiting, training, and supervising a team of Category Managers who are responsible for day-to-day category management activities.
- Identify areas for improvement to continually drive performance and business results.

**Qualification Criteria - Graduation or Diploma in Hotel Management**

**10+ years of hands-on experience in Continental, Oriental Culinary expertise.**

**Required Skills**:
**Job Types**: Full-time, Permanent

Pay: ₹2,000,000.00 - ₹2,800,000.00 per year

**Benefits**:

- Food provided
- Health insurance
- Provident Fund

**Education**:

- Diploma (preferred)

**Experience**:

- Continental food: 10 years (required)
- Oriental Culinary expertise: 10 years (required)
- Catering & food services : 10 years (required)
- Hotel management: 10 years (required)
- Chef: 10 years (required)

Work Location: In person

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