Sous Chef
Sous Chef
Posted on :
14-11-2024
Employer Active
1 Vacancy
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Job Description
Primary Responsibilities
- Ensure food philosophy is maintained with a standardized product.
- Maintain cost effectiveness by maintaining profitability in all areas.
- Constantly evaluate systems to facilitate improvement where possible.
- Ensure HACCP procedures are followed and clear records are kept at all times.
- Ensure the highest standard in preparation of food production and delivery.
- Exceed guest expectations in quality and service of food products.
People Management
- Manage staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks.
- Monitor grooming and personal hygiene of staff to ensure standards are maintained to the highest level.
- Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times.
Operational Management
- Check all equipment prior to service where applicable.
- Distribute work schedules in appropriate sections of the Kitchen and delegate work to ensure deadlines assigned by Senior Management are met.
- Liaise with outlet Managers to facilitate service delivery and ensure standards are maintained.
- Monitor the presentation of food to ensure it complies with company standards and guidelines as per prescribed recipes.
- Record all recipes and update the manual as required to ensure the Kitchen has comprehensive information at all times.
- Oversee all front of house food set ups to ensure they are as per guidelines set by the Executive Chef.
- Organize rosters for casual agency and section staff as per guidelines set by the Executive Chef.
- Promote an environment of team work to facilitate the achievement of department and Novotel Hyderabad Airport objectives.
- Monitor quantity Novotel Hyderabad Airport and quality of food products for the assigned section to ensure compliance with Hotel standards.
- Evaluate systems and procedures to facilitate continuous improvement in the delivery of products and services.
- Monitor the operation of the Kitchen to ensure HACCP procedures are followed and clear records are kept at all times.
- Training; coordinates with the training manager ensure new joinees are inducted with proper departmental orientation explain tasks and ensure that existing team members are empowered with new skills and wherever possible multiskilling is done on merit.
- Maintains relevant documentation for training needs and completion of sessions.
- Counselling every team member performance needs to be evaluated on a periodic basis and follow standard procedure laid down by the management. Motivate and encourage slow learners to enable brisk and efficient delivery of tasks. Conducts individual appraisals understands need for motivation growth and retention of team members.
Qualifications :
Knowledge and Experience
- Hotel Management Degree
- Additional certification(s) from a reputable Culinary school will be an advantage
- Minimum 67 years of relevant experience and at least 12 years of experience in a similar capacity
- Good reading writing and oral proficiency in English language
- Ability to speak other languages and basic understanding of local languages will be an advantage
Competencies
- Strong leadership interpersonal and training skills
- Good communication and customer contact skills
- Service oriented with an eye for details
- Ability to work well in stressful & highpressure situations
- A team player & builder
- A motivator & selfstarter
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
Key Skills
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