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Executive Sous Chef
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#9133
Remote / WFH
AccorHotel
Job Description
Job Description
We are seeking an experienced and visionary Executive Sous Chef to join our culinary team in Udaipur, India. Under the guidance of the Executive Chef, you will be responsible for coordinating, supervising, and directing all aspects of food production while maintaining profitable Food and Beverage operations and exceptional quality standards. This is an exciting opportunity to lead a talented kitchen team, drive culinary innovation, and ensure every guest experiences outstanding service and cuisine.
• Lead, mentor, and inspire a diverse team of culinary professionals, fostering a collaborative and inclusive kitchen environment that promotes professional growth and development
• Oversee all food production operations, ensuring consistent quality, presentation, and adherence to established recipes, portion control standards, and food specifications
• Conduct daily line checks and quality control inspections across all kitchen areas to maintain high-quality product standards and operational excellence
• Develop, select, and standardize recipes while establishing presentation techniques and quality benchmarks that align with menu concepts and guest expectations
• Manage kitchen labor costs effectively by creating weekly schedules, optimizing staff productivity, and providing hands-on support and training to team members
• Estimate food consumption, requisition supplies, and manage vendor relationships to ensure efficient procurement while maintaining budgetary constraints
• Plan and price menus in collaboration with the Executive Chef, incorporating culinary trends, nutritional considerations, and consumer preferences
• Ensure proper equipment operation, maintenance, and safety protocols throughout the kitchen, addressing any issues promptly and decisively
• Maintain strict compliance with food hygiene, sanitation, and safety regulations, conducting regular inspections and implementing corrective measures as needed
• Monitor and control food costs while maximizing guest satisfaction through innovative menu offerings and exceptional culinary execution
• Process payroll and manage administrative responsibilities for all kitchen team members with accuracy and transparency
• Prepare selected items for special occasions and demonstrate culinary expertise through hands-on involvement in daily kitchen operations
• Communicate effectively with all departments, providing clear direction and fostering positive working relationships that support seamless service delivery
• Remain calm, alert, and resilient during peak service periods and emergency situations, serving as a role model for the team
• Develop and implement cost-saving and profit-enhancement measures within your scope of responsibility
• Ensure compliance with all operational policies including health and safety, food hygiene, maintenance, emergency procedures, and liquor licensing requirements
• Attend mandatory meetings, participate in community events, and support corporate social responsibility initiatives
• Perform additional duties as assigned by management to support exceptional guest service and operational needs
Qualifications
• Minimum 5+ years of progressive management experience in a restaurant kitchen environment; Chef de Cuisine experience strongly preferred.
• Bachelor's degree in a culinary-related field or equivalent professional certification preferred
Additional Information
• An opportunity to be with world’s preferred hospitality company
• Captivating and rewarding experience working alongside passionate professionals
• Range of exclusive Heartist Benefits
• Develop your talent through learning programs by Academy Accor.
We are seeking an experienced and visionary Executive Sous Chef to join our culinary team in Udaipur, India. Under the guidance of the Executive Chef, you will be responsible for coordinating, supervising, and directing all aspects of food production while maintaining profitable Food and Beverage operations and exceptional quality standards. This is an exciting opportunity to lead a talented kitchen team, drive culinary innovation, and ensure every guest experiences outstanding service and cuisine.
• Lead, mentor, and inspire a diverse team of culinary professionals, fostering a collaborative and inclusive kitchen environment that promotes professional growth and development
• Oversee all food production operations, ensuring consistent quality, presentation, and adherence to established recipes, portion control standards, and food specifications
• Conduct daily line checks and quality control inspections across all kitchen areas to maintain high-quality product standards and operational excellence
• Develop, select, and standardize recipes while establishing presentation techniques and quality benchmarks that align with menu concepts and guest expectations
• Manage kitchen labor costs effectively by creating weekly schedules, optimizing staff productivity, and providing hands-on support and training to team members
• Estimate food consumption, requisition supplies, and manage vendor relationships to ensure efficient procurement while maintaining budgetary constraints
• Plan and price menus in collaboration with the Executive Chef, incorporating culinary trends, nutritional considerations, and consumer preferences
• Ensure proper equipment operation, maintenance, and safety protocols throughout the kitchen, addressing any issues promptly and decisively
• Maintain strict compliance with food hygiene, sanitation, and safety regulations, conducting regular inspections and implementing corrective measures as needed
• Monitor and control food costs while maximizing guest satisfaction through innovative menu offerings and exceptional culinary execution
• Process payroll and manage administrative responsibilities for all kitchen team members with accuracy and transparency
• Prepare selected items for special occasions and demonstrate culinary expertise through hands-on involvement in daily kitchen operations
• Communicate effectively with all departments, providing clear direction and fostering positive working relationships that support seamless service delivery
• Remain calm, alert, and resilient during peak service periods and emergency situations, serving as a role model for the team
• Develop and implement cost-saving and profit-enhancement measures within your scope of responsibility
• Ensure compliance with all operational policies including health and safety, food hygiene, maintenance, emergency procedures, and liquor licensing requirements
• Attend mandatory meetings, participate in community events, and support corporate social responsibility initiatives
• Perform additional duties as assigned by management to support exceptional guest service and operational needs
Qualifications
• Minimum 5+ years of progressive management experience in a restaurant kitchen environment; Chef de Cuisine experience strongly preferred.
• Bachelor's degree in a culinary-related field or equivalent professional certification preferred
Additional Information
• An opportunity to be with world’s preferred hospitality company
• Captivating and rewarding experience working alongside passionate professionals
• Range of exclusive Heartist Benefits
• Develop your talent through learning programs by Academy Accor.
