Executive Sous Chef

7 months ago

Chennai, India NOVOTEL Full time

Company Description

Novotel Chennai Chamiers Road

**Job Description**:

- Responsibilities for executive sous chef
- Ensures consistent quality and presentation of menus for all the kitchen including employee restaurant, constantly inspects taste, temperature, portion size and visual appearance
- Promotes Health & Safety in the workplace and ensures all local health regulations are met
- Drive Voice of Guest scores and Meeting Planner results through hands on involvement in the banquet and t kitchens to ensure the highest standard of food is being served
- Ensure the Heart of the House is a clean and organized
- Responsible for ensuring every employee is working effectively and efficiently improving employee morale and employee engagement
- Responsible for the daily back-of-the-house operations
- Communicate with team members and other departments to maintain a positive guest and colleague interactions with good working relationships
- Able to works with the Executive Chef to supervise the quality and consistency in all outlets in the resort
- Ensure that sufficient quantities of pre-prepared items are available to meet projected demands are are stored in a manner, which increases their usefulness maintain quality
- Hire, train, and develop each heart of the house Employee using the Be the Difference service elements and other appropriate training as needed
- Manage all Kitchens in the absence of the Executive Chef
- Create all food menus with the guidance of the Executive Chef
- Conduct daily shift briefings with all Sous Chefs
- Maintains knowledge of local competition and general industry trends
- Oversees weekly and monthly inventories
- Ability to control food waste and identify opportunities for improvement of food/labor costs
- Creates a highly functional, teamwork-orientated back of house team
- Responsible for the overall management of the restaurant kitchen including supervising activities of supervisors, cooks and utilites

**Qualifications**:
Qualifications for executive sous chef
- Technical literacy, including Microsoft Word and Excel, payroll management and point of sale systems
- Oversee all functions as necessary to ensure all food is at the required standard
- Manage the ordering of food products to ensure financial objectives are met and produce is available for all events
- Manage rosters for casual, agency and section staff as per company policy to ensure appropriate resourcing levels
- Distribute work schedules in appropriate sections of kitchen to ensure work is delegated efficiently at all times
- Monitor the use of equipment and provide training where necessary to ensure staffs are using equipment in a safe and proper manner

Additional Information
**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 & high-pressure situations
- A team player & builder
- A motivator & self-starter
- Well-presented and professionally groomed at all times

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