Executive 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.