Senior Sous Chef

Standards/ Procedures

• Recommends changes in methods of preparation, kitchen / service equipment or staff, to improve production standards and quality.
• Assists the Executive Chef in developing new cuisine concepts.
• Ensures implementation and maintenance of standards of food quality, preparation and presentation.
• Assists in menu planning and costing.
• Ensures good physical upkeep, condition of equipment and utensils in all the kitchens and co-ordinates with the Engineering Department for repairs and maintenance.
• Ensures organization of work within all kitchen sections, including assignments, time schedules and vacations as per organizational standards.
• Ensures all the raw material received, in the hotel, for preparation is of high quality, as per organizational standards and product specifications.
• Recommends changes in systems and procedures to increase efficiency and improve service quality.
• Ensures prompt and accurate service by kitchen staff to all the customers, to achieve a high level of customer satisfaction.
• Responsible for maintaining international standards of safety, security, hygiene and cleanliness in all food preparation and storage areas.
• Ensures all the employees in the department adhere to the organization's rules and regulations.
• Recommends changes in the menus.
• Ensures availability of raw ingredients at all times, by proper planning, requisitioning and storage.

People and Training Related

• Ensures that the organization's policies are adhered to by all the employees in the department.
• Develops and conducts training programs and schedules for departmental staff in collaboration with the training department and departmental outlets if relevant.
• Uses Oberoi appraisal system to review the performance.
• Ensures career development and succession planning for all employees based solely on performance.
• Creates a platform of engagement to keep the team members involved
• Recognition and appreciation of team members.
• Coaches and counsels subordinates.
• Recommends in the recruitment / increments, promotions and dismissal of staff in areas directly under his control.
• Attends to any legal cases pertaining to any hotel employee.
• Ensures that LQA and APEX standards are followed by the entire team.

KEY SKILLS :

BEHAVIOURAL

• Sharp analytical mind with good attention to detail
• Ability to multi-task on issues
• Ability to work independently and on own initiative
• Professional approach and demeanor
• Good organizational, communication, interpersonal and team skills

TECHNICAL

• Excellent written and verbal communication skills
• Fluency in English
• Proficient and up to date with IT
• Knowledge of volume production and ability to maintain the highest quality standards

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