Chef de Cuisine

Pullman Hotels & Resorts; Delhi Cantonment; On-site; INR 900,000 - 1,350,000; Full time

Job summary

Pullman Hotels & Resorts is seeking an experienced kitchen supervisor to manage inventory, control costs, and lead a diverse culinary team across all kitchen sections.

The role requires ensuring HACCP compliance, maintaining recipe consistency, and coordinating with restaurant managers to deliver high standards of service and presentation in a busy hotel environment.

Qualifications

• Stock management and rotation procedures to optimise inventory control.
• Monitor operations to minimise wastage, maintain cost effectiveness, and drive profitability.
• Review food cost worksheets with department heads; implement corrective actions as required.

Responsibilities

• Conduct pre-service equipment checks and ensure kitchen systems are operational.
• Distribute work schedules and delegate responsibilities across kitchen sections.
• Liaise with Restaurant Managers to ensure seamless service and maintain standards.
• Monitor food presentation to ensure compliance with company recipes and standards.
• Maintain recipe documentation for consistent kitchen operations.
• Oversee front-of-house food setups as per Executive Chef guidelines.
• Organise rosters for casual, agency, and section staff.
• Ensure proper storage and maintenance of galley equipment.
• Conduct regular operational and sanitation inspections across kitchen areas.
• Enforce garbage separation standards throughout the kitchen.
• Execute special menus as directed by the Chef.
• Provide accurate and timely feedback to the Chef.
• Maintain training records and support staff development.
• Conduct performance evaluations and motivate team members.

Skills

Inventory management

Cost control

Team leadership

HACCP compliance

Food presentation

Training & development

Quality assurance

Sanitation inspections

Job description

Job Description:

KEY RESPONSIBILITIES

Financial Management

• Oversee stock take and rotation procedures for assigned sections to ensure optimal inventory control
• Monitor operations rigorously to minimise food wastage, maintain cost effectiveness, and drive profitability
• Review food cost worksheets and daily issues with department heads; implement corrective actions as required
• Develop cost-effective proposals for banquet operations and maintain awareness of budgets and sales performance

Operational Excellence

• Conduct pre-service equipment checks and ensure all kitchen systems are operational
• Distribute work schedules and delegate responsibilities across kitchen sections to meet Senior Management deadlines
• Liaise with Restaurant Managers to facilitate seamless service delivery and maintain prescribed standards
• Monitor food presentation to ensure strict compliance with company standards and approved recipes
• Maintain comprehensive and updated recipe documentation to ensure consistent kitchen operations
• Oversee front-of-house food set-ups in accordance with Executive Chef guidelines
• Organise rosters for casual, agency, and section staff in accordance with Chef directives
• Ensure proper collation, storage, and maintenance of all galley equipment and accessories
• Conduct regular operational and sanitation inspections across all kitchen areas
• Enforce garbage separation standards throughout the kitchen
• Execute special menus as directed by the Chef
• Provide accurate and timely feedback to the Chef

Quality Assurance & Compliance

• Monitor quantity and quality of food products to ensure compliance with Accor standards
• Ensure HACCP procedures are rigorously followed with comprehensive record-keeping at all times
• Ensure temperature logs for all refrigeration are completed daily by department heads; monitor and follow up on defective equipment
• Follow up on daily requisitions from all kitchen outlets

Team Leadership & Development

• Foster a collaborative team environment aligned with departmental and Accor objectives
• Coordinate with the Training Manager to ensure new team members receive comprehensive departmental induction and task orientation
• Empower existing team members with new skills and facilitate multi-skilling opportunities based on merit
• Maintain relevant documentation for training needs and completion records
• Conduct periodic performance evaluations for all team members in accordance with management procedures
• Motivate and support underperforming team members to ensure efficient task delivery
• Conduct individual appraisals and address motivation, growth, and retention requirements
• Ensure decision-making processes are transparent and fair

Continuous Improvement

• Evaluate systems and procedures to identify opportunities for continuous improvement in product and service delivery
• Analyse operational issues and address them in accordance with company guidelines and procedures
• Maintain thorough knowledge of menus, recipes, preparation methods, and HACCP procedures to guide and train team members

Requirements: