Executive Sous Chef

Location: Narendranagar

REQUIREMENT
Diploma or Degree in Hotel Management / Hospitality Management from a recognised Institute
Having a minimum of 10 plus years of experience
Strong interpersonal skills with the ability to interact effectively with guests from diverse demographics
Competent in conducting live cuisine classes and engaging with guests
Well-versed in health and hygiene standards, capable of managing related audits.
Highly organised with the ability to multitask, prioritize tasks and manage time efficiently
Keen attention to detail and accuracy in completing tasks and maintaining records
Ability to work flexible hours, including evenings, weekends, and holidays

DUTIES AND RESPONSIBILITIES :
Overseeing kitchen’s daily operations, ensuring quality and consistency in food preparation and managing kitchen team members
Responsible for executing Ananda healthy cuisine and organizing resources.
Develop A la carte/ du jour menus for restaurant, rooms, poolside, special events in line with Ananda cuisine philosophy.
Responsible for food safety of guest and team members ponsible for executing wellness meal plans of guests as recommended by doctors.
Respond to all guest's food related queries on QMS and ensure corrective actions.
Oversee inventory levels, monitor and manage food costs
Ensure, implement and enforce safety procedures, training staff on safe kitchen practices.
Train, mentor, and develop kitchen / KST team members, fostering a positive and collaborative work environment.
Schedule and coordinate staff work shifts, ensuring adequate coverage for all kitchen operations.
Conduct performance evaluations, providing constructive feedback and guidance for improvement.
Responsible for internal, external audits, and MIS (P&L)