Sous Chef

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.

Job Requirements

**_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.