Executive Sous Chef

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