About the Client: A Client of The Grand Placements® – The client is one of the leading Luxury Hotels.
Title: Sr. Executive Sous Chef
- Strong experience in managing the complete culinary operations at the hotel
- Well versed with setting up of successful Hotels and Restaurants right from the planning stage, training of manpower, building the SOPs to successfully running them
- Ensure adherence to key brand deliverable, with standardization, implementation and audits.
- Strong expertise in Cost Optimization Measures & Budget Control, Inventory Management Procedures, Purchasing Procedures, Resource Allocation (Human as well as Material), Food and Beverage – Culinary and F&B Service Operations and Food Safety Management System (ISO 22000).
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