Executive Sous Chef

AccorHotel; Chennai District; On-site; INR 900,000 - 1,300,000; Full time

Benefits offered by this job

Come As You Are

Work With Purpose

Grow, Learn and Enjoy

Explore Limitless Possibilities

Job summary

Pullman Chennai Anna Salai seeks an experienced Senior Sous Chef to lead kitchen operations in the absence of the Executive Chef. You will oversee event catering, maintain food quality, and manage rosters while ensuring compliance with HACCP standards.

The role requires strong English communication, leadership skills and the ability to train staff across sections. This on-site position supports corporate and leisure guests in a luxury hotel setting.

Qualifications

• BHM/BHMCT/DHM is required.
• Good reading, writing and oral proficiency in English.
• Ability to speak other languages is an advantage.

Responsibilities

• Meet deadlines and timelines as assigned by Executive Chef.
• Liaise with Restaurant Managers prior to service.
• Monitor presentation of food to ensure it complies with standards.
• Manage rosters for casual, agency and section staff to ensure proper resourcing.
• Distribute work schedules to ensure efficient delegation.
• Oversee HACCP procedures and train team accordingly.

Skills

English proficiency

Team leadership

Food safety HACCP knowledge

Education

BHM/ BHMCT/ DHM

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

• Meet deadlines and time lines as assigned by Executive Chef
• 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.
• Manage rosters for casual, agency and section staff as per company policy to ensure appropriate resourcing levels.
• 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 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.
• Attend operational, event management and other work related meetings if necessary.
• 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.
• To be aware of budgets and have handle on sales.
• Plan cost effective proposal for banquets.
• Should be able to manage all kitchen operations in the absence of Executive Chef
• Should have through knowledge of HACCP procedures and regulation and should be able to guide and trained his team
• Should be able to manage the team

Qualifications

• BHM/ BHMCT/DHM
• Good reading, writing and oral proficiency in English language
• Ability to speak other languages and basic understanding of local languages will be an advantage

Additional Information

• WHAT IS IN IT FOR YOU:
• Come As You Are
• Work With Purpose
• Grow, Learn and Enjoy
• Explore Limitless Possibilities