Executive Sous Chef
1 week ago
Key Responsibilities
- **Menu & Quality Control**:Collaborates with the Executive Chef to design banquet menus, ensuring high-quality food preparation, consistent presentation, and compliance with hotel standards.
- **Banquet Operations**:Manages all banquet kitchen operations, ensuring efficient food production, timely delivery, and exceptional guest satisfaction during events.
- **Team Leadership & Development**:Leads, trains, and mentors kitchen staff, fostering professional growth and ensuring a motivated and efficient team.
- **Financial Management**:Oversees food and labor costs, manages inventory, and ensures adherence to budget and financial objectives.
- **Hygiene & Safety**:Enforces stringent sanitation and health standards to meet all local and hotel regulations.
- **Cross-Departmental Collaboration**:Works closely with Sales, Front of House, and Events teams to ensure smooth coordination for events and enhance the guest experience.
Required Skills & Experience
- Proven culinary talent and expertise in a high-volume banquet environment.
- Strong leadership, coaching, and interpersonal skills to manage and motivate a culinary team.
- Excellent analytical and organizational skills for managing budgets, inventory, and operational efficiency.
- Expertise in menu creation and food safety standards.
- Ability to work in physically demanding conditions, including standing for long periods, and working in hot, noisy environments.
- A minimum of 15+ years of experience in a large-scale banquet culinary operation.
**Job Types**: Full-time, Permanent
Pay: ₹40,000.00 - ₹45,000.00 per month
**Benefits**:
- Food provided
- Provident Fund
Work Location: In person
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