Company Overview

StayBird offers a collection of the best service apartments and business hotels in Pune. With locations such as B Suite, Kharadi, and Fortune House, Magarpatta, we provide modern, designed accommodations near key business hubs like the World Trade Centre, EON IT Park, and Pune International Airport. Our aim is to make you feel at home while you are away from home, delivering memorable moments and being the best partner to our guests. Our team is committed to serving with innovation, passion, and strategic concepts.

Job Overview

We are seeking a skilled and experienced Sauchef to join our dynamic culinary team at StayBird. This is a full-time, mid-level position based in Pune. The ideal candidate should have a minimum of 4 years to a maximum of 6 years of relevant work experience. The Sauchef will be responsible for ensuring the highest standards of culinary excellence and consistency across all dining outlets within the hotel.

Qualifications and Skills

• Strong culinary skills (Mandatory skill) with a solid understanding of various cooking methods, ingredients, and kitchen equipment.
• Proven experience in menu planning (Mandatory skill) and recipe standardization to maintain quality.
• Thorough knowledge of food safety (Mandatory skill) practices and adherence to sanitation regulations.
• Creativity to experiment with new dishes and presentations to enhance the dining experience.
• Attention to detail to ensure all dishes prepared are aesthetically pleasing and meet the required standards.
• Excellent time management skills to coordinate various kitchen activities efficiently.
• Strong communication skills to interact effectively with kitchen staff and management.
• Teamwork abilities to work harmoniously with kitchen staff and contribute to a positive work environment.

Roles and Responsibilities

• Assist the Executive Chef in day-to-day kitchen operations and supervise kitchen staff.
• Plan, develop, and execute menus that reflect StayBird's high standards and culinary vision.
• Ensure all dishes are prepared consistently according to quality standards and portion controls.
• Oversee food preparation, cooking, and presentation to ensure top quality and visual appeal.
• Maintain strict hygiene and safety standards in the kitchen, ensuring compliance with food safety regulations.
• Manage inventory and sourcing of ingredients to ensure stock levels are maintained and waste is minimized.
• Train and mentor junior kitchen staff to enhance their culinary skills and professional growth.
• Collaborate with management to design and plan special events, banquets, and seasonal menus.