Executive Sous Chef

13 hours ago

Chennai, Tamil Nadu, India PULLMAN Full time ₹ 12,00,000 - ₹ 24,00,000 per year

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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