Playotel Hotels represents a new hotel concept which is more contemporary and fun focused. It is designed to appeal young crowd, tech-minded and fun loving travelers be it business or leisure. It's an ideal place where guests can enjoy to the fullest and truly recharge themselves in an ecstatic environment. Everyday something new will make guest's vacation a super experience. You will feel peppy, fabulous and fresh with magnificent surrounding, musical environment, vivace spaces, lively atmosphere, colorful & cozy accommodations. PLAYOTEL offers something extraordinary- be it location, service, style, soul, design, seclusion or facilities. Come to the sanctuary of relaxation to have exceptional experiences as it offers a perfect time out for fun loving travelers. Enjoy the comfort with Style.
We Playotel Hotels Indore Madhya Pradesh is hiring dynamic, energetic, passionate and experienced candidate for the position of Executive Sous Chef.
Duties and Responsibilities of Executive Sous Chef:
Interacts with guests to obtain feedback on product quality and service levels.
Responds to and handles guest problems and complaints.
Able to make recommendations to the Executive Chef regarding succession planning.
To be aware of all financial budgets and goals.
To ensure that guests are always receiving an exceptional dining experience representing true value for money.
Ensure that all recipes and product yields are accurately costed and reviewed regularly.
Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
Ensure that associate meals and associate dining services are of a consistently high standard.
Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.
Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.
Ensure that all culinary operations manuals are prepared and updated.
Ensure that the Department’s overall operational budgets are strictly adhered too.
Ensure that the culinary department adheres to all company and hotel policies and procedures.
Ensure that a consistent first class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.
Ensure that meetings are well planned and results-orientated.
Creative menu planning and correct food preparation for each outlets including banquets.
To work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan for the outlet.
Ensure that all relevant banquet set-ups are prepared ahead of guest’s arrival and in adherence with hotel standards.
Be aware of new items, which are introduced onto the market and keep up with the lasted product trends.
To fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.
Prerequisites:
Fair and firm management abilities with high influencing skills.
Strong administration skills.
Creative and innovative.
Strong knowledge of food and beverage.
Hands-on approach to all operational aspects.
Excellent communication skills and computer skills.
Initiative and Self-motivated.
Ideal training and coaching skills.
Experience:
At least 8 years’ experience with 2 years in a senior management position.
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