Job Description
Executive Sous ChefAccor HQChennai, Tamil NaduJob detailsJob TypeFull-timeFull Job Description
Business Performance
Set periodical budget & forecast
Analyze monthly P&L and month-end reports, identify deviation from business plan goals
Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department.
Operation
Develop and update departmental SOP Manual, detailing standards of performance Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel’s policies, standards and municipality requirements
Work with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing
Supervise Senior Culinary team to run their kitchens at high quality level whilst maintaining acceptable food cost
Oversee the planning and implementation of effective food promotions
Work closely with Executive Steward to ensure that kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas by conducting weekly walk through
Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department
Monitor food standards in each Outlet and Banquet
Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner
Identify market needs and trends in terms of food menus for both hotel guests and the local market
Monitor and analyse menus and products of competitive restaurants and other hotels' Banquet Departments
Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them
Meet and interact with representatives of the local community and potential guests as required
Team Management
Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
Interview, select and recruit Senior Culinary team members
Identify and develop team members with potential
Conduct performance review with the team
Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
Prepare payroll and gratuity reports
Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication
Hiring InsightsJob activityPosted Just postedhoscoJust postedoriginal jobReport jobYou must create an Indeed account before continuing to the company website to applyApply nowApply on company siteSave this jobSave this job
Business Performance
Set periodical budget & forecast
Analyze monthly P&L and month-end reports, identify deviation from business plan goals
Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department.
Operation
Develop and update departmental SOP Manual, detailing standards of performance Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel’s policies, standards and municipality requirements
Work with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing
Supervise Senior Culinary team to run their kitchens at high quality level whilst maintaining acceptable food cost
Oversee the planning and implementation of effective food promotions
Work closely with Executive Steward to ensure that kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas by conducting weekly walk through
Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department
Monitor food standards in each Outlet and Banquet
Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner
Identify market needs and trends in terms of food menus for both hotel guests and the local market
Monitor and analyse menus and products of competitive restaurants and other hotels' Banquet Departments
Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them
Meet and interact with representatives of the local community and potential guests as required
Team Management
Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
Interview, select and recruit Senior Culinary team members
Identify and develop team members with potential
Conduct performance review with the team
Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
Prepare payroll and gratuity reports
Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication
Hiring InsightsJob activityPosted Just postedhoscoJust postedoriginal jobReport jobYou must create an Indeed account before continuing to the company website to applyApply nowApply on company siteSave this jobSave this job
💡 Quick Summary
Seeking a career-building opportunity? The Executive Sous Chef | Accor HQ | | Tamil Nadu position is now open for candidates interested in the Cook / Chef Jobs sector. This role in Chennai offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in Cook / Chef Jobs is a plus.
