Executive Sous Chef

Food and Beverage operation.
- Determines how food should be presented, and creates decorative food displays.
- Recognizes superior quality products, presentations, and flavor.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and the right temperature of all food products.
- Ensures all equipment in the kitchen is properly maintained and in working order by local Health department and hotel standards.
- Review GSTS and RSTS comment cards for guest satisfaction results and other data to identify areas of improvement.
- Coordinates with the purchasing department for the acquisition of needed goods and services.
- Ensure all products are prepared consistently and meet departmental appearance/quality standards.
- Ensure proper grooming and hygiene standards for all kitchen staff.
- Ensures all kitchen employees maintain required food handling and sanitation certifications.
- Ensure proper purchasing, receiving, and food storage standards in the kitchen.
- Interacts with guests to obtain feedback on food quality, presentation, and service levels.
- Actively responds to and handles guest problems and complaints.
- Maintain Quality levels of receiving, storage, production, and presentation of food.
- Ensure sufficient staffing levels are scheduled to accommodate business demands.
- Follows and enforces all applicable safety procedures specified for kitchen and food servers.
- Discuss daily food cost reports with key kitchen and F&B team members.
- Review weekly and monthly schedules to meet forecast and budget.
- Attend the daily morning meetings and other administrative sessions.
- Identifies the developmental needs of kitchen staff and provides coaching, mentoring, and also helping them to improve their knowledge or skills.
- Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also, interview and hire new applicants for the kitchen.
- Frequently review finished products for quality and presentation before the orders are sent to guests.
- Able to perform additional duties as requested by the hotel management as and when required.
- Ensures disciplinary procedures and documentation are completed according to hotel operational Standards and Management Policy

Pay: ₹19,244.18 - ₹45,082.82 per month

**Benefits**:

- Food provided
- Provident Fund

Schedule:

- Day shift

Work Location: In person