Chef de Cuisine
On-site · Hyderabad, Telangana, India
Job Summary
Plan and design menus for food and beverages; pair wine with dishes and ensure presentation aligns with Accor standards. Lead and develop kitchen staff, coordinate with Catering and Stewarding to achieve event objectives, monitor food quality, wastage, and cost-efficiency, maintain HACCP records, organize rosters for kitchen and agency staff, and oversee front-of-house setups. Drive continuous improvement in delivery of products and services and ensure proper training and onboarding of new joinees; maintain recipes and documentation for the kitchen.
Required Qualifications
- 4-5 years of experience in Culinary Department
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