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Executive Sous Chef

3 months ago

Mumbai, Maharashtra, India The Grand Group Full time
Full Time

  • Mumbai
  • Posted 3 hours ago

A Client of The Grand Placements

Urgent Appointment:

EXECUTIVE CHEF
Location
  • Mumbai
Luxury 5* Hotel Chain

Executive Sous Chef Duties and Responsibilities:

  • Interacts with guests to obtain feedback on product quality and service levels.
  • Responds to and handles guest problems and complaints.
  • Able to make recommendations to the Executive Chef regarding succession planning.
  • Ensure that associate meals and associate dining services are of a consistently high standard.
  • Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.
  • Ensure that all culinary operations manuals are prepared and updated.
  • Ensure that the Department's overall operational budgets are strictly adhered too.
  • Ensure that the culinary department adheres to all company and hotel policies and procedures.
  • Ensure that a consistent first class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.
  • Ensure that meetings are well planned and resultsorientated.
  • Be aware of new items, which are introduced onto the market and keep up with the lasted product trends.
  • To fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.
  • To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.
  • To manage associates fairly and take a personal interest in knowing all culinary associates.
  • To project a positive and motivated attitude amongst all associates.
  • To spend time in the restaurant to ensure that the operation is managed well by the outlet team.
  • To frequently verify that only the highest quality products are used in food preparation.
  • To Ensure that all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly.
  • Responsible for the supervision of all stewards and their activities within the culinary department.
  • Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.
  • To delegate responsibilities to subordinates as required.
  • Coach and counsel employees in a timely manner and in accordance with Company policy.
  • To act as manager on duty for the hotel as scheduled.
  • Identify strengths and weaknesses and provide timely feedback to the individual.

Prerequisites:

  • Fair and firm management abilities with high influencing skills.
  • Strong administration skills.
  • Creative and innovative.
  • Strong knowledge of food and beverage.
  • Handson approach to all operational aspects.
  • Excellent communication skills and computer skills.
  • Initiative and Selfmotivated.