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Hablis Hotels

HABLIS Hotels Private Limited, engaged in the business of owning, operating and managing hotels, will very soon open to public, HABLIS Chennai, its first 4 star business class Hotel. The Hotel comprising of 120 well appointed rooms with extensive Food and Beverage facilities is located on the important Grand Southern Trunk Road, closer to the Airport. A perfect location, in the city, but not among the crowded suburban areas. The centrally located Hotel is scheduled to open during October 2012... Read More

Address      No19 to 29 GST Road Guindy ChennaI INDIA
Website      hablis.com
Holding      No Holding Details

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Executive Chef - 1 Opening(s)

Planning and Organising To participate in preparation and implementation of the strategic plan To plan the yearly food revenue and profit target Operations and Product Quality Analyse local-market needs and trends, and then lead the definition of the hotels overall Food & Beverage offering Manage menu preparation and pricing in line with the stated F&B objectives of the hotel and the brand Develop new menus and food items to meet the taste and dining requirements of the guests Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premises Manage the preparation and presentation of food products to ensure quality at all times Monitor and check guest satisfaction Implement procedures to minimise wastage and over-production. Ensure standards of presentation and preparation of food items meet hotel & brand standards Departmental Leadership Ensure that that Kitchen professionals are fully aware of hotel F&B strategy, and that their products meet these requirements Direct and coordinate the daily activities of the kitchens Coach and guide new members of the team, putting in place proper orientation training and ongoing training and development for team members Recruitment and interviewing of new staff members Control payroll and business expenses of the department Manage relationships and contracts with suppliers Support and facilitate staff participation in local, national and international competitions Health, Hygiene & Safety Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety standards Report and take appropriate action to correct any health or safety hazard Liaise with Chief Engineer regarding maintenance and repairs of equipment and fire equipment Check and ensure the proper storage of raw and processed food items including the condition of food in freezers Instruct staff on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens Ensure all work areas in the kitchen are kept tidy and clean Marketing & Guest Relations Attend guest and official functions as a representative of the executive team Desired Profile Excellent cooking skills An understanding of produce and ingredients The ability to write menus that are both creative and profitable Previous experience as Executive Sous Chef or Executive Chef role atleast min 3 to 4 years. A successful track record of managing a team Strong organizational and analytic skills An attention to details Strong communication skills A passion for delivering exceptional levels of guest service Proficiency, preferred, with computers and computer programs, including Microsoft Office Candidate's age with 30 years to 38 years are welcome to apply for this post. Education: Graduates bachelor degree and/or diploma in hotel Management. Experience 8 - 12 Years Industry Type Travel / Hotels / Restaurants / Airlines / Railways Role Executive Sous Chef/Chef De Cuisine

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