Indian Master / Sous Chef

Company Description

"Why work for Accor?

Job Description

Indian Master / Sous Chef 
As a Indian Master/ Sous Chef, you will lead our Indian restaurant (Rivaaj) and be responsible for the quality of food served, assist in the implementation and conceptualization of new menu items, as well as training and development of your team.

What is in it for you:

Free Accommodation, transportation, visa/work permit ,medical heath insurance 

Employee benefit card offering discounted rates in Accor worldwide for you and your family

Learning programs through our Academies designed to sharpen your skills

Ability to make a difference through our Corporate Social Responsibility activities.

Career development opportunities with national and international promotion opportunities. The sky is your limit

What you will be doing:

Actively share ideas, opinions and suggestions to improve the environment and menus

Meet guests and wedding planners and design special menu for events and weddings

Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards

Communicate effectively with the rest of the team and thrive for guest feedback

Ensure all kitchen colleagues are aware of standards & expectations

Maintain and enhance the food products through creative menu development and presentation

Adhere to menu engineering program and create seasonal and holiday menus according to hotel guidelines

Control outlet food cost, through menu engineering, production efficiencies, and food waste

Coach and mentor sous chefs and culinary colleagues

Conduct corrective disciplinary action forms and documentation as needed

Completes daily temperature log books and insures FIFO of all received goods.

Adhere to and follow ALLSAFE health and safety protocols, ensure all colleagues are trained and held accountable for the set standard

Place work orders for items needing repair

Other duties as assigned

Qualifications

Your experience and skills include:

Minimum 3 to 4 years of experience in Indian cuisine specilaiing in Mughlai, North Indian and Rajasthani food.

Fluency in Hindi and English language.

Diploma Certification in a Culinary discipline an asset

A passion for food, desire to further develop culinary and leadership skills

Ability to work well under pressure in a fast paced environment

Ability to work cohesively and collectively as part of a team

Other duties as assigned

Additional Information

Your team and working environment:

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.