Sous Chef Leadership Position

1 week ago

Davangere, Karnataka, India beBeeCulinary Full time ₹ 20,00,000 - ₹ 25,00,000
About the Sous Chef Position

The primary responsibility of a successful Sous Chef is to maintain an efficient kitchen operation by constantly analyzing quality and cost of food production.

Key Responsibilities
  • Maintain high standards and monitor time management, ensuring seamless service delivery.
  • Provide ongoing training and ensure that company policies are followed.
  • Ensure safe, quality food products and complete guest satisfaction.
  • Develop and implement systems, procedures, rules, objectives, and timescales to achieve operational excellence.
  • Work within a technical/specialized area of expertise to improve the quality of the service and product provided.
  • Adopt a helpful and accommodating manner in all interactions.
  • Accept objectives set by others and work within agreed parameters to ensure tasks are completed efficiently.
  • Mentor, counsel, coach, and support subordinates to boost morale and personal esteem.
  • Ensure fair and unbiased treatment of crew members and promote a positive team atmosphere.
  • Ensure full adherence to menus, recipes, methods, and operational specifics provided by the organization.
  • Seek direction and authority from others when necessary.
  • Achieve set goals in a non-assertive and efficient manner.
  • Conduct daily food tastings to ensure high-quality standards.
  • Correct discrepancies (quality, taste, appearance) immediately to maintain customer satisfaction.
  • Monitor and assist Section Heads in preparing electronic food requisitions according to forecasted figures.
  • Monitor the Dinner Service Line to ensure smooth and efficient service, presentation, and final plating.
  • Monitor the production and preparation level using the Culinary Checklist.
  • Maintain Public Health regulations at all times, adhering to international standards.
Required Qualifications and Experience
  • Advanced culinary skills, leadership experience, and a strong track record.
  • Minimum 8 years of experience in the profession (Quality Hotels and Restaurants).
  • Minimum 2 years of experience in a management role in a well-recognized luxury hospitality establishment or upscale cruise line.
  • Fluent written and spoken English language skills.
  • Effective communication with senior management.
  • Possess ability to lead and make informed decisions.
  • Good administrative skills and experience in coaching subordinates.
  • Must be cost and quality conscious.
  • Adhere to scheduled work hours yet remain flexible when circumstances require it.
  • Work effectively with international team members.
  • Perform assigned duties under pressure, meeting deadlines and time constraints.
Preferred Skills
  • Cruise Ship Experience or 5-star Hotel background.
  • Fluency in additional languages.

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