SOUS CHEF
Fort (Mumbai) Hotels - Restaurants
Job description
Company Description
"Why work for Accor?
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By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Job Description
We are seeking a talented and experienced Sous Chef to join our culinary team in Mumbai, India. As the second-in-command in our kitchen, you will play a crucial role in maintaining our high standards of food quality and kitchen operations.
· Assist the Executive Chef in overseeing daily kitchen operations
· Supervise and mentor kitchen staff, fostering a collaborative and efficient work environment
· Ensure all dishes are prepared to the highest standards of quality and presentation
· Develop innovative menu items in collaboration with the Executive Chef
· Manage inventory, place orders, and control costs to maintain budget targets
· Implement and maintain food safety and hygiene standards in compliance with local regulations
· Coordinate with front-of-house staff to ensure smooth service and customer satisfaction
· Participate in menu planning, food costing, and pricing strategies
· Conduct regular kitchen inspections and quality control checks
· Assist in planning and executing special events and catering services
· Handle customer feedback professionally and implement improvements as needed
· Stay updated on culinary trends and techniques to continually enhance our offerings
Qualifications
· Proven experience as a Sous Chef or in a similar senior kitchen role
· Strong leadership skills with the ability to motivate and manage a diverse kitchen team
· Excellent organizational and time management abilities
· Demonstrated proficiency in various cooking techniques and cuisines
· In-depth knowledge of food safety regulations and hygiene standards, including familiarity with local Mumbai regulations
· Strong attention to detail and commitment to maintaining high-quality standards
· Ability to work efficiently under pressure in a fast-paced environment
· Excellent communication and interpersonal skills
· Creative mindset with a talent for developing innovative menu items
· Experience in inventory management, food costing, and budget control
· Proficiency in using kitchen equipment and overseeing its maintenance
· Flexibility to work evenings, weekends, and holidays as required
· Culinary degree or relevant certification preferred
· Knowledge of menu planning and pricing strategies
· Commitment to continuous learning and staying updated on culinary trends