Job Opening: Executive Sous Chef (Multi-Cuisine) at a Business Hotel in Baddi Himachal
Dear Applicant,
Thank you for your interest in joining Eclat Hospitality. We appreciate the time and effort you have taken to Visit our Website
We regret to inform you that the position is currently closed. However, we would like to encourage you to submit your application to our candidate database. By doing so, you will have the opportunity to be considered for future openings that match your skills and experience.
Sincerely,
Talent Acquisition Department
Eclat Hospitality
About Client
We are a prestigious business hotel located in a prime location, known for delivering exceptional hospitality experiences to our guests. We cater to discerning corporate travelers who seek comfort, convenience, and delectable culinary offerings. In line with our commitment to excellence, we are currently seeking an accomplished and visionary Executive Sous Chef (Multi-Cuisine) to join the dynamic team.
Role Overview
As the Executive Sous Chef (Multi-Cuisine), you will play a pivotal role in overseeing our culinary operations, ensuring the highest levels of culinary excellence and guest satisfaction. You will work closely with the Executive Chef in designing and executing innovative menus, supervising kitchen operations, and training culinary staff. Your expertise in multi-cuisine will be crucial in creating diverse, high-quality dining experiences for our esteemed guests.
Key Responsibilities
Collaborate with the Executive Chef to create and update menus that encompass a range of international cuisines.
Oversee the day-to-day operations of the kitchen, including food preparation, production, and presentation, ensuring adherence to high culinary standards.
Train and mentor culinary team members, assisting them in expanding their knowledge and skills.
Effectively manage kitchen staff, maintaining a positive work environment and ensuring optimal productivity.
Coordinate with other departments to ensure smooth service flow and timely delivery of meals.
Monitor cost and quality control measures, including portion control, wastage reduction, and inventory management.
Assist in the development and implementation of food safety and sanitation protocols, ensuring compliance with local regulations and company standards.
Stay updated on emerging culinary trends, incorporating innovative techniques and concepts into the menus.
Requirements
5+ years of experience in culinary operations, with at least 2 years in a supervisory role.
Proven experience in multi-cuisine, including international cuisines.
In-depth knowledge of various cooking techniques, flavor profiles, and ingredients.
Ability to lead and inspire a team, fostering a collaborative work environment.
Strong organizational and time management skills, with a keen eye for detail.
Excellent communication and interpersonal skills to effectively liaise with team members, management, and other departments.
A passion for culinary excellence, coupled with a creative mindset to drive innovation.
Familiarity with food safety and sanitation regulations.
A diploma or degree in Culinary Arts or a related field is preferred.