Sous Chef

6 days ago

Dadar Mumbai Maharashtra, India Burma Burma Restaurant & Tea Room Full time

**Designation - Sous Chef**

**Job description**

**Core Responsibilities.**

To ensure consistency of brand standards and a high level of performance and presentation

To ensure that all staff within your department are adequately trained and developed in line with company policy

To assist the Executive Chef for the recruitment and selection of your team and for managing any employee relations issues with the support of the Human Resources Department

Guide and direct the whole team to ensure consistency of brand standards and a high level of performance and service delivery

Manage food and beverage operations to ensure quality service and standards while delivering a guest experience that is unique

Ensure compliance with all federal, state, and local regulations concerning health, safety, or other requirements

Monitor budget and control expenses with a focus on food, beverage, and labor costs

In partnership with the catering office, identify additional sales opportunities to enhance revenue

Drive promotions that deliver great dining experiences for guests at a good value

Ensure all credit and financial transactions are handled in a secure manner

Manage day-to-day staffing requirements, plan and assign work, and establish performance and development goals for team members

Provide mentoring, coaching and regular feedback to help manage conflict and improve team member performance

Educate and train all team members in compliance with federal, state and local laws and safety regulations

Ensure staff is properly trained on quality and service standards, has the necessary tools and equipment, and is empowered to carry out job duties

Ensure all food and beverage equipment are in proper operational condition and are cleaned on a regular basis

Ensure that all food and beverage facilities including banquet/convention space are cleaned, vacuumed, and properly stocked according to anticipated business volume.

Notify Engineering immediately of any maintenance and repair needs

Establish and achieve quality and guest satisfaction goals

Responsible business: Manage local food and beverage marketing programs for the hotel; participate in and maintain system-wide food and beverage marketing programs and promotions

Monitor local competitors and industry trends

Review and approve menu design and concepts with Executive Chef.

Pay: ₹80,000.00 - ₹100,000.00 per month

**Benefits**:

- Cell phone reimbursement
- Food provided
- Health insurance
- Leave encashment
- Paid sick time
- Paid time off
- Provident Fund

Work Location: In person

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