Executive Chef

AccorHotel; Chennai District; On-site; INR 450,000 - 750,000; Full time

Job summary

Pullman Chennai Anna Salai in Chennai, Tamil Nadu, seeks a kitchen professional to lead banquet operations, ensure food quality and cost efficiency for events.

The role focuses on minimizing waste, managing orders within budgets, and training staff to uphold Pullman standards across venues.

Qualifications

• BHM/BHMCT degree required.
• Minimum 3 years experience in a similar role.
• Experience in banquet planning and kitchen operations.

Responsibilities

• Minimise food wastage at all times.
• Understand organisational departmental financial objectives.
• Oversee all functions to ensure food meets standards.
• Manage the ordering of food to meet budgets and event needs.
• Liaise with Restaurant Managers prior to service.
• Monitor presentation of food to company standards.
• Distribute work schedules across kitchen sections.
• Monitor quantity and quality of food as per Pullman standard recipes.
• Plan cost effective proposals for banquets.
• Provide training to staff on equipment use and safety.

Skills

Food cost control

Banquet planning

Team leadership

Education

BHM/BHMCT

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

Minimisefood wastage at all times.

Understandorganisationdepartmental financialobjectives.

Oversee all functions as necessary to ensure all food is at the required standard.

Manage the ordering of food products to ensure financialobjectivesaremetand produce is available for all events.

Liaise with Restaurant Managers prior to service where applicable.

Monitor the presentation of food to ensure it complies with company standards and guidelines as per recipe system.

Distribute work schedules in appropriate sections of kitchen to ensure work is delegated efficiently at all times.

Monitor the quantity and quality of food products to ensure it is asper Pullmanstandard recipe.

Monitor the use of equipment and provide training where necessary to ensurestaffsare using equipment in a safe and proper manner.

Ensure that all details relating to food for events are clearly understood andorganised.

To be aware of budgets and havehandleon sales.

Plan cost effective proposalfor banquets.

Qualifications

BHM/BHMCT

With Minimum 3 years experience in the similar role