Vendor Development Chef

As an Executive Sous Chef / Chef De Cuisine in the Hotels & Restaurants industry under the Food, Beverage & Hospitality department, you will be responsible for leading various activities to ensure top-notch food quality, food safety, preparation time, and order to delivery time. Your role includes developing and maintaining high culinary standards, creating and implementing SOPs for operational smoothness, and collaborating with the business and innovation teams to innovate products and processes for brand recognition. You will be expected to conduct audits at different units to check food quality and unit hygiene, innovate cost-effective ideas, research substitutes and seasonal ingredients for cost efficiency, and work with external vendors to improve process efficiency. Additionally, you will validate dish pricing, optimize culinary staff scheduling, drive brand expansion, identify market trends, evaluate vendors, and collaborate with various teams for new locations and smooth operations. The preferred candidate for this role should have knowledge and experience in different cooking methods and equipment, possess culinary expertise in various cuisines, understand food safety and quality fundamentals, and be proficient in kitchen cost management, Microsoft Excel, and Word. Additionally, having a background in Hotel Management with a minimum of 5+ years of experience in QSR or Catering Companies is required for this position.,