Executive Sous Chef

Accor Hotels; London; On-site; GBP 35,000 - 65,000; Full time

Job summary

An established industry player is seeking a dedicated culinary operations manager to oversee food production and team management in a vibrant hotel environment. This role involves setting budgets, analyzing performance, and ensuring high standards of food safety and quality. Collaborate with a passionate team to create memorable dining experiences while developing your skills through exclusive training programs. Join a global hospitality leader and contribute to a culture of excellence and innovation in culinary services.

Benefits

Exclusive Heartist benefits

Talent development programs

Collaborative work environment

Opportunity to work with passionate professionals

Qualifications

• 5+ years managing culinary operations in hotels, ideally in key destinations.
• Strong HR management skills with a focus on team development.

Responsibilities

• Set budgets, analyze P&L, and develop departmental business plans.
• Supervise culinary team to ensure high-quality kitchen operations.

Skills

Food Safety and Hygiene (HACCP)

Team Management

Budgeting and Forecasting

Culinary Operations Management

Communication Skills

Analytical Skills

Education

Diploma in Hospitality Management

Certifications in Food & Beverage

Tools

MS Excel

MS Word

MS PowerPoint

Job description

Company Description

Raffles Udaipur, your private oasis. A destination for the curious, well-travelled connoisseur on a constant quest for peace, calm, and discovery. Located on a 21-acre private island amid lush greenery, it is perfect for a rejuvenating stay. Enjoy seasonally inspired dining experiences and unmatched hotel services and amenities.

Job Description

Primary Responsibilities

Business Performance

• Set periodic budgets & forecasts
• Analyze monthly P&L and month-end reports, identify deviations from business plan goals
• Participate in management meetings to review progress towards business plan goals and develop the annual departmental business plan

Operation

• Develop and update the departmental SOP manual, detailing standards of performance, policies, procedures, and service standards in accordance with hotel policies, standards, and municipality requirements
• Collaborate with the senior culinary team to develop new menus and product offerings, supported by detailed analysis and accurate costing
• Supervise the senior culinary team to ensure high-quality kitchen operations while maintaining acceptable food costs
• Oversee planning and implementation of effective food promotions
• Work closely with the executive steward to ensure cleanliness and orderliness of kitchen areas, conducting weekly walkthroughs
• Ensure high standards of food safety and hygiene (HACCP) are adhered to
• Monitor food standards across outlets and banquets
• Ensure departmental reports, schedules, standard recipes, menus, food presentation photos, and correspondence are completed accurately and timely
• Identify market needs and trends for food menus catering to hotel guests and the local market
• Analyze menus and products of competitors and other hotels' banquets
• Foster effective working relations with other departments and engage with local community and guests as needed

Team Management

• Motivate, supervise, and discipline team members to meet guest and organizational needs
• Interview, select, and recruit senior culinary team members
• Identify and develop team members with potential
• Conduct performance reviews
• Maintain records of staff training programs, focusing on development needs and skill enhancement
• Prepare weekly staff schedules considering business volume and service standards
• Manage payroll and gratuity reports
• Conduct monthly departmental meetings for communication and feedback

Other Responsibilities

• Maintain comprehensive knowledge of all F&B services, contents, preparation methods, outlets, and hotel features
• Apply necessary food safety and hygiene precautions (HACCP)
• Be familiar with hotel fire, life safety, and emergency procedures
• Attend all briefings, meetings, and training sessions as assigned
• Maintain high personal appearance and hygiene standards
• Perform other duties as assigned by hotel management

Qualifications

• Diploma from a reputable hospitality management or culinary school preferred
• Additional certifications in F&B are advantageous
• Minimum 5 years of experience managing food production and culinary operations in a hotel, ideally in key city or resort destinations globally
• Proficiency in English (reading, writing, speaking)
• Knowledge of additional languages and understanding of local languages is a plus
• Proficient in MS Excel, Word, and PowerPoint
• High professionalism with strong HR management and business acumen skills

Additional Information

Benefits:

Opportunity to work with a leading global hospitality company
Rewarding experience collaborating with passionate professionals
Exclusive Heartist benefits
Talent development through Academy Accor learning programs