Senior Sous Chef

Company Name: Fox in the Field, Bengaluru

Job Position: SENIOR SOUS CHEF / SOUS CHEF

Category: Asst. Department Head

Reporting to: General Manager & Other Management Roles

Job Definition:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the unit resulting in outstanding guest satisfaction.

Additionally responsible for the smooth running of the kitchen and managing areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Duties and Responsibilities:

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
• Teaches preparation according to well-defined recipes and follows up and discusses ways of constantly improving the cuisine at the unit.
• Directly responsible for the Food Cost% at the unit within the budgeted parameters and advises on cost-benefit changes as per the current purchase trends.
• Displays exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Assists in solving any issues related to food feedback from the guest.
• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
• Determines how food should be presented and creates decorative food displays.
• Ensures compliance with food handling guidelines as laid out by the organization and FSSAI/other hygiene & sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with the set standards.
• Reviews guest feedback (online/offline) 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.
• Ensures all products are prepared in a consistent manner and meet departmental appearance/quality standards.
• Ensures proper grooming and hygiene standards for all kitchen staff.
• Ensures all kitchen employees maintain required food handling and sanitation certifications.
• Ensures 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.
• Maintains quality levels of receiving, storage, production and presentation of food.
• Ensures sufficient staffing levels are scheduled to accommodate business demands.
• Follows and enforces all applicable safety procedures specified for kitchen and food servers.
• Discusses daily food cost reports with key kitchen and other members.
• Reviews weekly and monthly schedules to meet forecast and budget.
• Identifies the developmental needs of kitchen staff and provides coaching, mentoring, and helps them improve their knowledge or skills.
• Frequently reviews finished products for quality and presentation before the orders are sent to guests.
• Ensures disciplinary procedures and documentation are completed according to Unit Operational Standard and Management Policy.