Executive Sous Chef

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 at Ananda.
• Responsible 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)