Chef de Cuisine Executive sous chef

Anantara employees always find new ways to look after the business their guests and their colleagues.   Within this the key responsibilities for this position are:

• Curates and trains MK on Indian breakfast and ala carte menus.
• Supervises and monitors the quality of all food prepared in the kitchen under the supervision of the executive sous chef . Checks constantly for its taste temperature and visual appearance.  Makes sure that all dishes are uniform and that established portion sizes are adhered to and SOP followed.  (Tastes all food being prepared and insists on top quality.)
• Coordinates closely with the sous chefs /CDP in determining the quality and quantity of food material to be purchased and prepared.  Keeps a close watch over all material used with a view of eliminating waste and spoilage especially meat fish products. Inform the executive sous chef immediately on bad products.  Provides constructive feedback to staff.
• Assigns in details specific duties to Sous Chefs or subordinates and instructs them in their work.  (Checks the work and makes sure all orders are carried out as specified).
• Discusses with the executive sous chef and recommends menu price adjustments when necessary. Determines prices of unlisted food items in conjunction with Executive chef and F&B managers.
• Studies the menu engineering and sales statistics in depth to amend the food offerings as per guests preferences
• Insists on personal cleanliness and proper discipline of all employees under supervision.
• Drives FSMS principles in the main kitchen.
• Monitors the hygiene and maintenance standards in all kitchen areas
• Checks maintenance of all equipment located in the areas under supervision.  Makes every attempt to prevent damages or losses of equipment.  (Instruct staff on how to use the equipment correctly).
• Prevents the use of spoiled or contained products in any place of food preparation and prevents employees who are ill or suffering from an infection from taking part in the preparation or handling of food.  (Keeps constant watch on food prepared in all kitchens checks receiving)
• Conducts market analysis and follows the market matrix or customer satisfaction survey to always develop and improve division service delivery.
• Makes suggestions to the Executive chef concerning product enhancements / savings / other improvements
• Has a strategic plan to analyze and subsequently reduce food waste
• Conducts daily briefing and debriefing for the Kitchen team.
• Identifies and solves problems in a professional manner.
• Provides assistance to the staff when required during peak periods.
• Conserves energy and water at all time by not decreasing guest comfort and cleaning efficiency.
• Manages wastes and raises environmental awareness of staffs to change their behavior to carefully use all resources.
• Conducts in coordination with the executive sous chef such functions as interviewing hiring employee orientation performance appraisal coaching counseling and suspension if necessary to ensure appropriate staffing and    productivity. Consults with Food & Beverage Department Heads and Personnel Manager as appropriate in performing above duties.
• Schedules working hours of all Kitchen staff taking into consideration the volume of expected business. 
• Creative and assists in developing innovative ideas to constantly improve the food offering
• Is charming with guests and builds emotional connection.
• Has a high EIQ
• Performs other duties as assigned by the executive sous chef.

Qualifications :

• Minimum of 5 years of experience in this role
• Indepth knowledge of culinary operations
• Experience in luxury hotel environments
• Positive attitude with an open mindset
• Strong team management skills with excellent organizational abilities
• Proactive and innovative in generating ideas

Remote Work :

No

Employment Type :

Fulltime