Primary Purpose
Should work closely with the Executive Chef to manage aspects of the kitchen to deliver an excellent Guest experience. Also be required to manage food provisions, assist with guest queries, and control costs.
Major skills and accountabilities of position (4-6 major accountabilities)
1. Should be creative in presenting food and excellent planning and organizing skills.
2. Should have positive attitude, good communication skills and strong supervisory skills.
3. Should have ability to multitask and knowledge of current food trends.
Duties and Responsibilities
1. Should manage all aspects of the kitchen including operational, quality and administrative functions. Should keep motivated his team, provide necessary trainings and ensure standard operating procedures are followed.
2. Should manage the provision of food to F&B outlets and taking action where necessary to ensure compliance with current legislation.
3. Should assist in positive outcomes from guest queries in a timely and efficient manner and contribute to menu creation by responding and incorporating Guest feedback.
4. Should Ensure food stuffs are of a good quality and stored correctly and report any maintenance, hygiene and hazard issues
5. Manage customer relations when necessary, in the absence of the Executive Chef.
6. Control costs without compromising standards, improving gross profit margins and other departmental and financial targets.
7. Comply with hotel security, fire regulations and all health and safety and food safety legislation
Experience and qualifications required for the job
Should have degree in hotel management (Food Production) or any relevant technical diploma/course with aleast of 7-8 years of experience.
Strong previous Junior Sous Chef Experience in a five star property, required.
Must have worked in Indian cuisine department.
Should have degree in hotel management
Aleast of 7-8 years of experience. Strong previous Junior Sous Chef Experience in a five star property
Culinary Director
N/A
