Executive Sous Chef

Ananda In The Himalayas; Tehri Garhwal; On-site; INR 1,800,000 - 2,800,000; Full time

Benefits offered by this job

Health insurance

Job summary

Ananda In The Himalayas, Uttarakhand, seeks an experienced kitchen leader to drive daily kitchen operations, uphold quality and safety, and mentor the team across restaurant, rooms, and events.

You will develop menus aligned with Ananda cuisine philosophy, conduct live cooking classes, manage audits, inventory, and guest dietary needs. Flexible hours and strong guest interaction are essential.

Qualifications

• Diploma or Degree in Hotel Management / Hospitality Management from a recognised Institute.
• Minimum 10+ years of experience in hotel/culinary operations.
• Strong interpersonal skills with guests from diverse demographics.
• Capable of conducting live cuisine classes and engaging with guests.
• Well-versed in health and hygiene standards with audit management.
• Highly organised with multitasking and time-management abilities.
• Keen attention to detail and accuracy in records.
• Flexible hours including evenings, weekends and holidays.

Responsibilities

• Oversee kitchen’s daily operations, ensure quality and consistency in food prep, and manage kitchen team.
• Execute Ananda healthy cuisine and organize resources.
• Develop A la carte / du jour menus for restaurant, rooms, poolside and events.
• Ensure food safety for guests and team members.
• Implement wellness meal plans for guests as advised by doctors.
• Respond to guest food queries on QMS and drive corrective actions.
• Oversee inventory levels, monitor and control food costs.
• Enforce safety procedures and train staff in kitchen practices.
• Train, mentor, and develop kitchen/KST team members; foster teamwork.
• Schedule shifts to ensure adequate kitchen coverage.
• Conduct performance evaluations and provide feedback for improvement.
• Manage internal/external audits and MIS (P&L).

Skills

Hotel Management

Guest Interaction

Menu Development

Live Cooking

Food Safety

Team Lead

Inventory Control

Audit & Compliance

Flexible Hours

Education

Diploma/Degree in Hotel Management

Job description

• Diploma or Degree in Hotel Management / Hospitality Management from a recognised Institute
• Having a minimum of 10 plus years of experience
• Strong interpersonal skills with the ability to interact effectively with guests from diverse demographics
• Competent in conducting live cuisine classes and engaging with guests
• Well-versed in health and hygiene standards, capable of managing related audits.
• Highly organised with the ability to multitask, prioritize tasks and manage time efficiently
• Keen attention to detail and accuracy in completing tasks and maintaining records
• Ability to work flexible hours, including evenings, weekends, and holidays

DUTIES AND RESPONSIBILITIES:

• Overseeing kitchen’s daily operations, ensuring quality and consistency in food preparation and managing kitchen team members
• Responsible for executing Ananda healthy cuisine and organizing resources.
• Develop A la carte/ du jour menus for restaurant, rooms, poolside, special events in line with Ananda cuisine philosophy.
• Responsible for food safety of guest and team members at Ananda.
• Responsible for executing wellness meal plans of guests as recommended by doctors.
• Respond to all guest's food related queries on QMS and ensure corrective actions.
• Oversee inventory levels, monitor and manage food costs
• Ensure, implement and enforce safety procedures, training staff on safe kitchen practices.
• Train, mentor, and develop kitchen / KST team members, fostering a positive and collaborative work environment.
• Schedule and coordinate staff work shifts, ensuring adequate coverage for all kitchen operations.
• Conduct performance evaluations, providing constructive feedback and guidance for improvement.

Responsible for internal, external audits, and MIS (P&L)