Job Description
Job Description
Title:
Executive Sous Chef
Department:
Kitchen
Reports To:
General Manager
Effective Date:
Purpose:
Lead the kitchen operations and staff to provide menu items prepared and presented to with high quality and consistency while assisting the executive chef manage within budget.
CONSTITUENTS
§ Guests
§ Employees
§ Hotel owners
§ Vendors
INDICATORSOF SUCCESS
§ Achievementof customer satisfaction and loyalty goals
§ Achievementof food & beverage revenue, profit and customer satisfaction goals
§ Achievementof employee engagement survey and retention goals
AREAS OFRESPONSIBILITY
Participatesin the development and implementation of business strategies for the hotelwhich are aligned with Radisson Hotel Group’s overall mission, vision valuesand strategies
§ Assists the Executive Chef in managing to meet financial and guestsatisfaction goals
Ensuresquality and consistency in the preparation and presentation of menu items
§ Conducts food inventory and makes orders to meet demand of restaurantoutlets and banquet departments
§ Participates in food tastings and reviews competition menus to shareinput and suggestions with Executive Chef
§ Maintains menu recipes and instructs kitchen staff on preparation ofmenu items to recipe
§ Maintains product consistency by conducting inspections of seasonings,portion and appearance of food
§ Coordinates service with restaurant and banquet operations
Manages thekitchen operation
§ Monitors uniform and professional appearance of Kitchen staff to meetsafety, presentation, and other requirements of each outlet
§ Complete assigned kitchen projects in a timely and professional manner
§ Ensures that proper sanitation practices and documentation are followedto meet or exceed food safety guidelines
§ Schedules Sous chefs and kitchen staff based upon forecasted volumes
SupportsFood & Beverage Outlets
§ Works closely with Executive Chef to ensure success banquet and outlets
§ Manages Food & Beverage Outlets as needed
§ Assists in training restaurant kitchen staff
Assists inplanning and preparation of banquet and off-site events
§ Attends banquet meetings concerning event menus and food presentation
§ Manages food delivery, kitchen staffing, and preparation setup of foodpreparation stations for off-site catered events
Creates 100%guest satisfaction by providing the Yes I Can! experience through performancethat demonstrates the standards of genuine hospitality and exceeding guestexpectations. Provides employees withthe training and resources they need to maximize employee engagement anddeliver Yes I Can! service and teamwork
§ Communicates and reinforces the vision for Yes I Can! service toemployees
§ Ensures that employees provide Yes I Can! genuine hospitality andteamwork on an ongoing basis
§ Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis
§ Seeks opportunities to improve the customer experience by seekingcustomer feedback and reviewing management reports and developing strategies toimprove department and hotel services
§ Provides employees with the tools, training and environment they need todeliver Yes I Can! service and teamwork
Adheres tohotel policies and procedures
§ Keep Manager promptly and fully informed of all problems or unusualmatters of significance
§ Performs all duties and responsibilities in a timely and efficientmanner in accordance with established company policies and procedures toachieve the overall objectives of this position
§ Maintains a favourable working relationship with all other hotelemployees to foster and promote a co-operative and harmonious workingenvironment
§ At all times projects a favourable image of the Hotel to the public
§ Abide by all Brand rules and regulations
§ Adhere to all Brand policies and procedures
§ Actively support and promote Workplace Health and Safety within the workenvironment
§ Perform any other reasonable duties as directed by your Department Head,the General Manager or his/her designate
REQUIREMENTS
§ Minimum two years experience as Sous Chef or equivalent role
§ Previous supervisory experience required
§ Previous culinary management experience in high volume restaurant
§ Minimum 2 year culinary degree required, three – four year degreepreferred
§ Able to resolve conflicts with guests, supervisor and employee
§ Collaborate effectively with other hotel employees and managers toensure teamwork
§ Excellent multitasking skills
§ Basic computer skills required
§ Extensive knowledge or menu development, knowledge of both internationaland domestic dishes
Original job Executive Sous Chef posted on GrabJobs ©. To flag any issues with this job please use the Report Job button on GrabJobs
Title:
Executive Sous Chef
Department:
Kitchen
Reports To:
General Manager
Effective Date:
Purpose:
Lead the kitchen operations and staff to provide menu items prepared and presented to with high quality and consistency while assisting the executive chef manage within budget.
CONSTITUENTS
§ Guests
§ Employees
§ Hotel owners
§ Vendors
INDICATORSOF SUCCESS
§ Achievementof customer satisfaction and loyalty goals
§ Achievementof food & beverage revenue, profit and customer satisfaction goals
§ Achievementof employee engagement survey and retention goals
AREAS OFRESPONSIBILITY
Participatesin the development and implementation of business strategies for the hotelwhich are aligned with Radisson Hotel Group’s overall mission, vision valuesand strategies
§ Assists the Executive Chef in managing to meet financial and guestsatisfaction goals
Ensuresquality and consistency in the preparation and presentation of menu items
§ Conducts food inventory and makes orders to meet demand of restaurantoutlets and banquet departments
§ Participates in food tastings and reviews competition menus to shareinput and suggestions with Executive Chef
§ Maintains menu recipes and instructs kitchen staff on preparation ofmenu items to recipe
§ Maintains product consistency by conducting inspections of seasonings,portion and appearance of food
§ Coordinates service with restaurant and banquet operations
Manages thekitchen operation
§ Monitors uniform and professional appearance of Kitchen staff to meetsafety, presentation, and other requirements of each outlet
§ Complete assigned kitchen projects in a timely and professional manner
§ Ensures that proper sanitation practices and documentation are followedto meet or exceed food safety guidelines
§ Schedules Sous chefs and kitchen staff based upon forecasted volumes
SupportsFood & Beverage Outlets
§ Works closely with Executive Chef to ensure success banquet and outlets
§ Manages Food & Beverage Outlets as needed
§ Assists in training restaurant kitchen staff
Assists inplanning and preparation of banquet and off-site events
§ Attends banquet meetings concerning event menus and food presentation
§ Manages food delivery, kitchen staffing, and preparation setup of foodpreparation stations for off-site catered events
Creates 100%guest satisfaction by providing the Yes I Can! experience through performancethat demonstrates the standards of genuine hospitality and exceeding guestexpectations. Provides employees withthe training and resources they need to maximize employee engagement anddeliver Yes I Can! service and teamwork
§ Communicates and reinforces the vision for Yes I Can! service toemployees
§ Ensures that employees provide Yes I Can! genuine hospitality andteamwork on an ongoing basis
§ Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis
§ Seeks opportunities to improve the customer experience by seekingcustomer feedback and reviewing management reports and developing strategies toimprove department and hotel services
§ Provides employees with the tools, training and environment they need todeliver Yes I Can! service and teamwork
Adheres tohotel policies and procedures
§ Keep Manager promptly and fully informed of all problems or unusualmatters of significance
§ Performs all duties and responsibilities in a timely and efficientmanner in accordance with established company policies and procedures toachieve the overall objectives of this position
§ Maintains a favourable working relationship with all other hotelemployees to foster and promote a co-operative and harmonious workingenvironment
§ At all times projects a favourable image of the Hotel to the public
§ Abide by all Brand rules and regulations
§ Adhere to all Brand policies and procedures
§ Actively support and promote Workplace Health and Safety within the workenvironment
§ Perform any other reasonable duties as directed by your Department Head,the General Manager or his/her designate
REQUIREMENTS
§ Minimum two years experience as Sous Chef or equivalent role
§ Previous supervisory experience required
§ Previous culinary management experience in high volume restaurant
§ Minimum 2 year culinary degree required, three – four year degreepreferred
§ Able to resolve conflicts with guests, supervisor and employee
§ Collaborate effectively with other hotel employees and managers toensure teamwork
§ Excellent multitasking skills
§ Basic computer skills required
§ Extensive knowledge or menu development, knowledge of both internationaland domestic dishes
Original job Executive Sous Chef posted on GrabJobs ©. To flag any issues with this job please use the Report Job button on GrabJobs
💡 Quick Summary
Seeking a career-building opportunity? The Executive Sous Chef position is now open for candidates interested in the Cook / Chef Jobs sector. This role in Mumbai offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in Cook / Chef Jobs is a plus.