Posted:1 week ago|
Platform:
Work from Office
Full Time
Roles and Responsibilities Manage kitchen operations during banquets, ensuring seamless execution of menus and high-quality food production. Oversee bulk food preparation, including menu planning, inventory management, and staff supervision. Collaborate with the executive chef to develop innovative Indian and continental cuisine dishes for hotel restaurants and catering events. Ensure efficient kitchen workflow by streamlining processes, reducing waste, and maintaining a clean working environment. Provide guidance on food safety protocols, HACCP standards, and quality control measures. Desired Candidate Profile 8-13 years of experience as an Executive Sous Chef or similar role in hotels or restaurants. Strong knowledge of Indian cuisine with ability to create innovative dishes using local ingredients. Excellent leadership skills with experience managing teams during busy periods such as banquets or special events. Ability to work effectively under pressure while maintaining attention to detail and high-quality output.
Sodexo
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