Chef De Cuisine - Western Cuisine

PULLMAN; Chennai District; On-site; INR 600,000 - 1,000,000; Full time

Job summary

Pullman Chennai Anna Salai seeks an experienced culinary professional to lead menu design for food and beverages, with wine pairing duties and strict adherence to Executive Chef guidelines. You will manage kitchen staff, ensure hygiene, and coordinate with culinary teams for event objectives.

The role emphasizes HACCP-compliant operations, cost control, and collaboration with hotel departments to deliver exceptional dining experiences.

Qualifications

• Good reading and oral proficiency in English language.

Responsibilities

• Plan and design menus for food as well as beverages.
• Tastefully do pairing of wine with food.
• Follows guidelines laid by the Executive Chef on menu plan and design.
• Manage staff in each section as assigned by the Executive Chef to ensure proper use of equipment and efficient completion of tasks.
• Monitor grooming and personal hygiene of staff to meet high standards.
• Liaise with the Culinary Department to achieve event objectives and maintain standards.
• Oversee stock take and stock rotation for the assigned section.
• Monitor the operation to minimize wastage and maintain cost effectiveness.
• Check all equipment prior to service where applicable.
• Distribute work schedules in kitchen sections and delegate tasks to meet deadlines.

Skills

English proficiency

Education

BHM/BHMCT

Trade Certificate

Job description

Pullman Chennai Anna Salai offers 232 stylish rooms, a swimming pool, fitness center, spa, two signature dining venues, versatile banquet spaces, boardrooms, and social lounges-ideal for business and leisure travelers. The hotel is perfectly equipped to host a wide range of MICE events, featuring versatile modular venues that can accommodate up to 400 guests, from intimate meetings to grand celebrations.

Job Description

• Plan and design menus for food as well as beverages.
• Tastefully do pairing of wine with food.
• Follows guidelines laid by the Executive Chef on menu plan and design.

People Management

• Manage staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks.
• Monitor grooming and personal hygiene of staff to ensure standards are maintained to the highest level.
• Liaise with the Culinary Department in a professional manner to ensure event objectives are achieved and standards are maintained at all times.
• Oversee the stock take and stock rotation for the assigned section.
• Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.

Operations Management

• Check all equipment prior to service where applicable.
• Distribute work schedules in appropriate sections of the Kitchen and delegate work to ensure deadlines assigned by Senior Management are met.
• Liaise with Director of Restaurants & Bar, Restaurant Managers & Assistant Manager to facilitate service delivery and ensure standards are maintained.
• Monitor the presentation of food to ensure it complies with company standards and guidelines as per prescribed recipes.
• Record all recipes and update the manual as required to ensure the Kitchen has comprehensive information at all times.
• Oversee all front of house food set ups to ensure they are as per guidelines set by the Executive Chef.
• Organize rosters for casual, agency and section staff as per guidelines set by the Executive Chef.
• Promote an environment of team work to facilitate the achievement of department and hotel objectives.
• Monitor quantity and quality of food products for the assigned section to ensure compliance with hotel standards.
• Evaluate systems and procedures to facilitate continuous improvement in the delivery of products and services.
• Monitor the operation of the Kitchen to ensure HACCP procedures are followed and clear records are kept at all times.
• Training coordinates with the training manager, ensure new joinees are inducted with proper departmental orientation, explain tasks, and ensure that existing team members are empowered with new skills and wherever possible multi-skilling is done on merit. Maintain relevant documentation for training needs and completion of sessions.
• Counseling, every team member performance needs to be evaluated on a periodic basis and follow standard procedure laid down by the management. Motivate and encourage slow learners to enable brisk and efficient delivery of tasks. Conducts individual appraisals, understands need for motivation, growth and retention of team members.

Qualifications

• BHM/BHMCT
• Trade Certificate with a minimum of 12 years of experience in a similar capacity
• Good reading and oral proficiency in English language