Executive Sous Chef
Accor · Mylapore
- Experience2–7 yrs
- SalaryNot disclosed
- Work modeonsite
- Levelmid
- Posted10 Sept 2026
About Accor
Accor is hiring in Mylapore in hospitality travel. This role looks for around 2+ years of experience.
Skills
- HACCP
- English
The role
An executive sous chef at a hospitality company oversees kitchen operations, HACCP procedures, and event management while coordinating banquet food production and team scheduling. Food safety and banquet planning support consistent culinary standards and cost-effective service.
Full job description
Company Description
Pullman Chennai Anna Salai offers 232 stylish rooms, a swimming pool, fitness center, spa, two signature dining venues, versatile banquet spaces, boardrooms, and social lounges-ideal for business and leisure travelers. The hotel is perfectly equipped to host a wide range of MICE events, featuring versatile modular venues that can accommodate up to 400 guests, from intimate meetings to grand celebrations.
Job Description
Meet deadlines and time lines as assigned by Executive ChefLiaise with Restaurant Managers prior to service where applicable.Monitor the presentation of food to ensure it complies with company standards and guidelines as per recipe system.Manage rosters for casual, agency and section staff as per company policy to ensure appropriate resourcing levels.Distribute work schedules in appropriate sections of kitchen to ensure work is delegated efficiently at all times.Monitor the quantity and quality of food products to ensure it is as per Pullman recipe.Monitor the use of equipment and provide training where necessary to ensure staffs are using equipment in a safe and proper manner. Ensure that all details relating to food for events are clearly understood and organised.Attend operational, event management and other work related meetings if necessary.Minimise food wastage at all times.Understand organisation departmental financial objectives.Oversee all functions as necessary to ensure all food is at the required standard.Manage the ordering of food products to ensure financial objectives are met and produce is available for all events.To be aware of budgets and have handle on sales.Plan cost effective proposal for banquets.Should be able to manage all kitchen operations in the absence of Executive ChefShould have through knowledge of HACCP procedures and regulation and should be able to guide and trained his teamShould be able to manage the team
Qualifications
BHM/ BHMCT/DHMGood reading, writing and oral proficiency in English languageAbility to speak other languages and basic understanding of local languages will be an advantage
Additional Information
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