Executive Sous Chef

3 days ago

Chennai Tamil Nadu, India PULLMAN Full time

**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.
- 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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