Sous Chef - Indian Cuisine
Hotel Brand: voco
Location: India, Uttarakhand, Ramnagar
Hotel: Jim Corbett (PGHJC), National Highway 121 Dhikuli, District Nainital, 244715
Job number: 143833
DUTIES AND RESPONSIBILITIES
FINANCIAL RETURNS:
Works within all pre-set budgetary limits
PEOPLE:
Establishes and maintains effective employee working relationships
Supervise and Training of assigned employees
GUEST EXPERIENCE:
Understand and respond to customer’s needs and ensure a high level of guest satisfaction.
RESPONSIBLE BUSINESS:
Participate in the planning and costing of menus
Develop and write standard recipes
Develop new dishes and products
Ensure that outstanding culinary technical skills are maintained
Assist with organizing special events and special food promotions
Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
Maintain a hygienic kitchen
Clean the kitchen and equipment
Maintain personal hygiene
Works with Executive Chef in manpower planning and management needs
Works with Executive Chef in the preparation and management of the Department’s budget
ACCOUNTABILITY
This is the job in a small to medium full-service, hotel which may include one or more food or beverage outlets, and/or meeting space or catering/convention facilities. Assist in the management of Kitchen Operations in a single food & beverage outlet or a shift, or section of food and beverage operations, including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.
QUALIFICATIONS AND REQUIREMENTS
Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.
Problem solving, reasoning, motivating, organizational and training abilities.
Diploma or Vocational Certificate in Culinary Skills or related field.
3 years experience as a chef including at least 1 year in supervisory capacity or an equivalent combination of education and experience.
The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.
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