Executive Sous Chef

1 week ago

Mumbai, India IHCL Full time

Job Responsibilities

**Managerial**:

- Assist the Executive Chef in Planning and Budgeting the food costs for all the F & B outlets.
- Staffing and Scheduling of various outlets and main kitchen and allocation of duties.
- Develop systems and procedures that achieve higher cost efficiency and guest satisfaction.
- Facilitate learning and development for all the team members
- Performance Appraisal/ Management of the staff in the department.

**Operational**:

- Ensure that all the quality and quantity standards of food preparation & presentation in all the F & B outlets are adhered to.
- Assist the Executive Chef and the outlets chefs in developing and standardizing new recipes for the outlets.
- Devise methods for optimal use of raw materials & fuel and maintain the budgeted food cost.
- Co-ordinate with the Purchase department regarding procurement of various items based on the stock levels and usage in the kitchens.
- Monitor adherence to Safety, Hygiene and Cleanliness standards.
- Assist the Executive chef in the area of Food Festivals, Menu planning & Pricing.
- Work closely with the Purchase Manager for developing Standard Purchase Specifications for various items.
- Ensure good physical upkeep, condition of equipment and utensils in all the kitchen and Co-ordinate with the Engineering department for the repairs and maintenance.
- Ensure through regular monitoring of GSTS and constant guest feedback, prompt, efficient and accurate service to all guests along with the best quality products.
- Review the monthly business reports of the hotel, specifically F & B report and assist the Executive Chef in developing a work plan.
- Address any grievance and counseling issues among the department staff.
- Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment etc.

**Competency Profile - FP CP2**:
**Threshold Competencies**:
Technical/Job orientation

Adherance to Organisation Values

Cost Consciousness

Self Motivation/ Initiative

Drive for continuous learning & improvement

Time Management

**Differentiating Competencies (Sous Chef)**:
**Competency**:
**Proficiency Level
Analytical Approach

2

Change Orientation

1

Coaching & Mentoring

2

Team Building & Orientation

2

Result Orientation

2

Service Orientation

3

Customer Orientation

3

Creativity / Innovativeness

3

Conflict resolution

2

Decision making

2

Job Requirements

**Knowledge/Skills**
- Thorough knowledge of different cuisines, cooking styles, hygiene & safety standards.
- Techniques in quantity food production
- Inventory management
- Working knowledge of MS Office
- Food Costing and Menu pricing techniques

**Education**:

- Diploma in Hotel Management /
- Apprenticeship and specialized training from a culinary institute

**Experience**:

- Progression through various positions in the food production department, handling various satellite kitchens and a minimum of 3 - 4 years experience in managing satellite kitchens/main kitchen
- Handling production for banquets and outdoor catering.
- Implementing new F&B concepts, in the form of themes in specialty restaurants, coffee shops or conducting various food festivals based on these themes.

**Values**:
Tata Core Values

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