Executive Chef

Alila Hotels; Pauri Garhwal; In loco; INR 900.000 - 1.300.000; Tempo pieno

Descrizione del lavoro

Alila Lansdowne in Uttarakhand, India, is seeking an Executive Chef to oversee the efficient running of the F&B division in line with Hyatt International's Corporate Strategies and brand standards, ensuring guest, staff and owner expectations are met.

The Executive Chef will function as the Production Manager for the Food and Beverage Department, ensuring all outlets and banquets operate profitably and in accordance with hotel standards; a creative, hands-on leader is required.

Competenze

• Ideally with an apprenticeship or professional diploma in Food Production.
• Minimum 2 years work experience as Executive Chef, or Executive Sous chef in larger operation.
• Good practical, operational and adequate administrative skills with a flair for creativity are a must.

Mansioni

• Oversee efficient running of the F&B division in line with hotel standards.
• Function as Production Manager for the Food & Beverage Department to ensure profitable outlets and banquets.
• Lead with creativity to maintain brand standards and guest satisfaction.

Conoscenze

Practical skills

Operations management

Administrative skills

Creativity

Formazione

Apprenticeship or professional diploma in Food Production

Descrizione del lavoro

Summary

You will be responsible for the efficient running of the division in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Executive Chef is responsible to function as the Production Manager for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable.

Organization- Alila Lansdowne

Summary

You will be responsible for the efficient running of the division in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Executive Chef is responsible to function as the Production Manager for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable.

Qualifications

Ideally with an apprenticeship or professional diploma in Food Production. Minimum 2 years work experience as Executive Chef, or Executive Sous chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.