Executive Sous Chef

Alila Hotels; Pauri Garhwal; On-site; INR 900,000 - 1,500,000; Full time

Job summary

Alila Lansdowne is seeking an Executive Sous Chef to oversee the efficient running of the Food & Beverage department in line with Hyatt International's standards, while meeting guest, employee and owner expectations. The role also functions as the Assistant Production Manager to ensure all outlets and banquets operate successfully and remain profitable.

Ideally, the candidate holds an apprenticeship or professional diploma in Food Production with a minimum of 2 years in a similar high-volume

Qualifications

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

Responsibilities

• Manage the department in line with brand standards and corporate strategies.
• Act as Assistant Production Manager for the Food and Beverage Department to ensure outlets and banquets operate successfully.
• Ensure profitability of outlets and banquets while maintaining hotel standards.

Skills

Operational skills

Administrative skills

Creativity

Education

Apprenticeship or professional diploma in Food Production

Job description

Summary

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

Organization- Alila Lansdowne

Summary

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

Qualifications

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