·        Ensure food philosophy is maintained with a standardised product.

·        Maintain cost effectiveness by maintaining profitability in all areas.

·        Constantly evaluate systems to facilitate improvement where possible.

·        Ensure HACCP procedures are followed and clear records are kept at all times.

·        Ensure the highest standard in preparation of food production and delivery.

·        Exceed guest expectations in quality and service of food products.

·        Kitchen Management.

·        People Management.

·        Operations Management.

Proficient in the culinary skills and good leadership skills are must. Should be having Excellent communication & Presentation skills. Candidate needs to be Creative, analytical and people oriented person. Should be experienced in the premium brands of the hotel and should have worked at least for a year in the same position or should have good experience of Sous Chef profile.

CTC and other benefits are as per the industry norms.