Executive Sous Chef

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.

• 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

• WHAT IS IN IT FOR YOU:
• Come As You Are
• Work With Purpose
• Grow, Learn and Enjoy
• Explore Limitless Possibilities