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 workplace. 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;)

📌 Executive Sous Chef Hotel (Nagar)
🏢 Ananda In The Himalayas
📍 Nagar