A LITTLE TASTE OF YOUR DAY-TO-DAY

Every day is different, but you’ll mostly be:

KITCHEN OPERATIONS

* Direct and manage all daily Kitchen operations.
* Plan and supervise food production for restaurants, banquets, events and
other F&B; requirements.
* Ensure every meal is prepared to the required standards of taste, quality,
presentation and consistency.
* Ensure food is served on time and according to operational requirements.
* Monitor kitchen activities across all sections.
* Ensure proper mise en place and production planning.
* Coordinate kitchen operations according to occupancy, business levels and
events.
* Ensure smooth communication between Kitchen and Food & Beverage teams.
* Step in and support the team during busy periods.

FOOD QUALITY & PRESENTATION

* Ensure every dish meets the hotel's quality and presentation standards.
* Maintain consistency in taste, portion size and presentation.
* Monitor recipe adherence and portion control.
* Establish and maintain standard recipes.
* Ensure appropriate food presentation and plating standards.




* Conduct regular tasting and quality checks.
* Monitor guest feedback relating to food quality.
* Take corrective action where required.
* Continuously look for opportunities to improve menus and culinary offerings.

LEADERSHIP & TEAM DEVELOPMENT

* Lead, coach and develop the culinary team.
* Build a motivated, skilled and engaged Kitchen team.
* Prepare and manage kitchen duty rosters.
* Allocate colleagues effectively across different sections.
* Conduct daily kitchen briefings.
* Monitor colleague performance and productivity.
* Provide coaching and constructive feedback.
* Identify training and development needs.
* Develop multi-skilled culinary colleagues through cross-training.
* Maintain high standards of grooming, discipline and qualified conduct.
* Support succession planning and career development.

GUEST EXPERIENCE

* Encourage and respond positively to guest feedback.
* Monitor guest comments relating

📌 Executive Sous Chef (India)
🏢 IHG
📍 India