Description
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 skilled conduct.
- Support succession planning and career development.
Guest Experience
- Encourage and respond positively to guest feedback.
- Monitor guest comments rel
📌 Executive Sous Chef (India)
🏢 IHG
📍 India