Executive Chef

Accor; Mailappur; On-site; INR 700,000 - 900,000; Full time

Job summary

Pullman Chennai Anna Salai is seeking a hotel banquet/kitchen operations professional to minimise waste, plan cost-effective banquet proposals and ensure food correctness for events. You will coordinate with restaurant managers, manage ordering and inventory, and train staff to uphold Pullman standards.

The role requires oversight of kitchen functions, budgeting awareness, and the ability to present Food in line with brand recipes and safety guidelines.

Qualifications

• BHM/BHMCT degree required.

Responsibilities

• Minimise food wastage at all times.
• Understand organisation departmental financial objectives.
• Oversee all functions as necessary to ensure all food is at the required standard.
• Manage the ordering of food products to ensure financial objectives are met and 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 as per Pullman standard recipe.
• Monitor the use of equipment and provide training where necessary to ensure staffs are using equipment in a safe and proper manner.
• Ensure that all details relating to food for events are clearly understood and organised.
• To be aware of budgets and have handle on sales.
• Plan cost effective proposal for banquets.

Skills

Food cost control

Food quality standards

Menu planning

Event coordination

Education

BHM/BHMCT

Job description

Job Description:

Company 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

• Minimise food wastage at all times.
• Understand organisation departmental financial objectives.
• Oversee all functions as necessary to ensure all food is at the required standard.
• Manage the ordering of food products to ensure financial objectives are met and 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 as per Pullman standard recipe.
• Monitor the use of equipment and provide training where necessary to ensure staffs are using equipment in a safe and proper manner.
• Ensure that all details relating to food for events are clearly understood and organised.
• To be aware of budgets and have handle on sales.
• Plan cost effective proposal for banquets.

Qualifications

BHM/BHMCT