Executive Sous Chef Events

4 weeks ago

Delhi Delhi, India Andaz Delhi Full time

Summary

**Operational**
- Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
- Monitors all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.
- Assists in making sure that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.
- Ensures that the Culinary Departments respond to the results of the Consumer Audit and to ensure that the relevant changes are implemented.
- Work closely with other management personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
- Ensures that culinary employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.
- Ensures that all employees are up-to-date with the availability of seasonal and new products on the market.
- Tastes and monitors the food products served throughout the operation, providing feedback where appropriate.
- Works with the Materials Manager in the procurement of the best product for the best price and in the management of the relevant areas of the Commissary Kitchen.
- Works closely with the Stewarding Manager to ensure that hygiene standards are maintained and that operating equipment is cared for to maximize its useful life and to minimize breakage.

**Administrative**
- Ensures that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
- Represents the Food Culinary function on the hotel's Executive Committee in the absence of Executive Chef.
- Assists in overseeing the preparation and update of individual Departmental Operations Manuals.
- Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.
- Ensures the smooth operation of the Culinary Departments in the absence of the Executive Chef.

**Financial**
- Maximizes employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
- Assists to ensure that Banquets profit is operated in line with maximizing profit while delivering on the brand promise.
- Assists to ensure that each cost centre (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.
- Assists in the preparation of the Annual Business Plan for Food and Beverage.
- Assists in monthly reforecast, involving the respective Heads of Department as appropriate.
- Assists in proactively managing costs based on key performance indicators, working through the respective Heads of Department as appropriate.
- Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to.
- Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
- Assists with the input and oversight of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions.

**People**
- Oversees and assists in the recruitment and selection of all Food and Beverage employees. Ensures that Kitchen managerial employees follow hotel guidelines when recruiting and use a competency-based approach to selecting their employees.
- Oversees the punctuality and appearance of all Food and Beverage employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
- Maximizes the effectiveness of Heads of Department by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
- Conducts annual Performance Development Discussions with employees and supports them in their professional development goals
- Ensures effective training programmes for employees in coordination with the Training Manager and their Departmental Trainers.
- Encourages employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
- Oversees the preparation and posting of weekly work schedules in each department, making sure that they reflect business needs and other key performance indicators.
- Supports the implementation of The People Philosophy, demonstrating and reinforcing Hyatt’s Values and Culture Characteristics.
- Ensures that all employees have a complete understanding of and adhere to employee rules and regulations.
- Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.

**Other duties**
- Attends and contributes to all

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