Executive Sous Chef

REQUIREMENT- 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 holidaysDUTIES 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)

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