What ll I be doing? 
<ul>
<li>Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. </li>
</ul>

<ul>
<li style="text-align:justify;">Work seamlessly with recipes, standards and plating guides. </li>
</ul>

<ul>
<li style="text-align:justify;">Maintain all HACCP aspects within the hotel operation.  </li>
</ul>

<ul>
<li style="text-align:justify;">Use appropriately all equipment, tools and machines. </li>
</ul>

<ul>
<li style="text-align:justify;">Focus on constant improvement of training manuals and SOPs. </li>
</ul>

<ul>
<li>Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. </li>
</ul>

<ul>
<li style="text-align:justify;">Work on offsite events when requested. </li>
</ul>

<ul>
<li style="text-align:justify;">Complete tasks and jobs outside of the kitchen area. </li>
</ul>

<ul>
<li style="text-align:justify;">Assist in inventory taking. </li>
</ul>

<ul>
<li style="text-align:justify;">Knowledgeable of hotel’s occupancy, events, forecasts and achievements. </li>
</ul>

<ul>
<li style="text-align:justify;">Prepare menus as requested, in a timely fashion. </li>
</ul>

<ul>
<li style="text-align:justify;">Work on new dishes for food tastings and photo taking. </li>
</ul>

<ul>
<li style="text-align:justify;">Control stations within the kitchen. </li>
</ul>

<ul>
<li>Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. </li>
</ul>

<ul>
<li>Effectively respond to guests’ requests. </li>
</ul>

<ul>
<li style="text-align:justify;">Learn and adapt to changes. </li>
</ul>

<ul>
<li style="text-align:justify;">Have an open-minded approach to constructive feedback.  </li>
</ul>

<ul>
<li style="text-align:justify;">Purchase for and control production. </li>
</ul>

<ul>
<li style="text-align:justify;">Maintain at all times a professional and positive attitude towards team members and supervisors.</li>
</ul>
 
<ul>
<li>Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. </li>
</ul>

<ul>
<li style="text-align:justify;">Coordinate, organize and participate in all production pertaining to the kitchen.  </li>
</ul>

<ul>
<li>Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.</li>
</ul>
 
<ul>
<li>Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.  </li>
</ul>

<ul>
<li>Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.  </li>
</ul>

<ul>
<li>Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. </li>
</ul>

<ul>
<li style="text-align:justify;">Report to the Executive Chef on any issues and take appropriate action. </li>
</ul>

<ul>
<li>Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Chef. </li>
</ul>

<ul>
<li>Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.  </li>
</ul>

<ul>
<li style="text-align:justify;">Exercise maximum control on wastage to achieve optimum profitability.</li>
</ul>

<ul>
<li> Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Chef.  </li>
</ul>

<ul>
<li style="text-align:justify;">Prepare the necessary work orders for the Engineering department. </li>
</ul>

<ul>
<li style="text-align:justify;">Ensure that recipes and costings are established and updated. </li>
</ul>

<ul>
<li style="text-align:justify;">Monitor food quality and quantity to ensure the most economical usage of ingredients. </li>
</ul>

<ul>
<li>Attend monthly management meetings, operations meetings and hold daily briefings in the absence of the Executive Chef. </li>
</ul>

<ul>
<li style="text-align:justify;">Advise new menus and seasonal food concept changes with the help of the Executive Chef. </li>
</ul>

<ul>
<li>Liaise with the Chefs daily to advice on challenges they face, ensuring that guests will experience no delays during the service period. </li>
</ul>

<ul>
<li>Check that the quality of food prepared by team members meet the required standard and make necessary adjustments</li>
</ul>

<ul>
<li style="text-align:justify;">Select team members who display qualities and attributes that reflect department standards. </li>
</ul>

<ul>
<li>Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. </li>
</ul>

<ul>
<li>Review the rosters prepared by Section Chefs in advance and ensure that they reflect business and high productivity while yielding a high degree of guest satisfaction. </li>
</ul>

<ul>
<li style="text-align:justify;">Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.</li>
</ul>
 
<ul>
<li>Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area. </li>
</ul>

<ul>
<li style="text-align:justify;">Attend communication meetings and ensure that all assigned team members receive this communication. </li>
</ul>

<ul>
<li>Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. </li>
</ul>

<ul>
<li>Work closely with the Chefs, meeting regularly to determine menu selections and specials that is both satisfying to guest and profitable to the outlet. </li>
</ul>

<ul>
<li style="text-align:justify;">Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. </li>
</ul>

<ul>
<li>Ensure that team members have a complete understanding of and adhere to the hotel’s team member rules and regulations. </li>
</ul>

<ul>
<li>The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. </li>
</ul>

<ul>
<li style="text-align:justify;">Carry out any other reasonable duties and responsibilities as assigned. </li>
</ul>
What are we looking for? 
<ul>
<li style="text-align:justify;">High School graduate. </li>
</ul>

<ul>
<li style="text-align:justify;">5-8 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards. </li>
</ul>

<ul>
<li style="text-align:justify;">Good command in English, both verbal and written to meet business needs. </li>
</ul>

<ul>
<li style="text-align:justify;">Up to date with sanitation classes. </li>
</ul>

<ul>
<li style="text-align:justify;">Possess a valid health certificate.  </li>
</ul>

<ul>
<li style="text-align:justify;">Work experience in similar capacity with international chain hotels. </li>
</ul>

<ul>
<li style="text-align:justify;">Technical education in hospitality or culinary school preferred.  </li>
</ul>

Executive Sous Chef in Gurugram (UID-9771)

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Job Description for Executive Sous Chef

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