Sous Chef

3 weeks ago

Chennai, India Accor Full time
Company Description

Accor is the leading Augmented Hospitality hotel group offering unique and meaningful experiences in more than 5100 hotels across 110 countries.

•An opportunity to be with world’s preferred hospitality company.

•Captivating and rewarding experience working along side passionate professionals

Range of exclusive Heartist Benefits


Job Description

Primary Responsibilities

Operation

  • Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work
  • Ensure personal cleanliness and proper deportment of all team members
  • Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage
  • Discuss with the Executive Chef and recommends menu price adjustments
  • Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
  • Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner
  • Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
  • Suggest new recipe/products which may improve quality of food or lower food cost
  • Check the maintenance of all kitchen equipment
  • Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

Team Management

  • Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
  • Interview, select and recruit team members
  • Identify and develop team members with potential
  • Conduct performance review with the team
  • Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
  • Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service

Food & Beverage Production Planning

  • Follows guidelines laid by the Executive Chef on menu plan and design.

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.

Financial Management

 

  • Oversee the stock take and stock rotation for the assigned section. 
  • Monitor the operation to ensure that food wastage is minimised and to maintain cost effectiveness and profitability in all areas.

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