Sous Chef(CONTINENTAL)- Vashi (Navi Mumbai)

Sous Chef(CONTINENTAL )- Vashi (Navi Mumbai)

1 Nos.
59132
Full Time
8.0 Year(s) To 15.0 Year(s)
5.00 LPA TO 6.00 LPA
Food, Beverage & Hospitality
Hotels/Restaurant
Job Description:

Job Purpose:

  • Consistently prepare innovative and creative cuisine of the highest quality, presentation and flavor resulting in outstanding guest satisfaction.
  • To smoothly manage kitchen operations resulting in profit, stock management, wastage control, hygiene practices and training within the kitchen.


Customer:

  • To interact with guests to obtain feedback on food quality, presentation and service levels.
  • Actively responds to and handles guest problems and complaints.

Kitchen Operations:

  • To display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
  • To understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
  • To advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
  • To delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
  • To review 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. 
  • Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
  • To reviews guest comments on various platforms for guest satisfaction results and other data to identify areas of improvement.
  • To ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
  • To ensure proper grooming and hygiene standards for all kitchen staffs.
  • To ensure proper purchasing, receiving and food storage standards in the kitchen.
  • To maintain quality levels of receiving, storage, production and presentation of food.
  • To follow and enforces all applicable safety procedures specified for kitchen and food servers.
  • To ensure reporting on various cost head pertaining to kitchen and discuss with key kitchen and F&B team members.
  • To review finished products for quality and presentation before the orders are send to guest.

Team Members :

  • Ensure sufficient staffing levels are scheduled to accommodate business demands.
  • To train, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
  • To set performance objectives and goals for each month in line with unit objectives.
  • To conduct training for team members on brand standards in line with corporate Brand Standard
  • Document on regular intervals and monitor the implementation on the floor.
  • To provide feedback to team members on over all job performance on regular intervals and provide support to improve on the weak area.
  • To communicate employee related policies as and when revised by comprehending the same in first place and in case of confusion, resorting to the right individual for further clarification.
  • Ensure effective communication between staff by maintaining a secure and friendly working environment.
  • Ensures disciplinary procedures and documentation are completed.


Behavioral Skill:

  • Positive attitude, Customer Service Oriented, Polite, Mentoring.
Company Profile

--- --- Private Limited is a Non-govt company, incorporated on 06 Dec, 2007. It's a private unlisted company

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