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Sous Chef(CONTINENTAL)- Vashi (Navi Mumbai)

8.00 to 13.00 Years   Navi Mumbai   29 May, 2023
DC Consultants
Job LocationNavi Mumbai
EducationNot Mentioned
SalaryNot Disclosed
IndustryHotel / Restaurant
Functional AreaKitchen
EmploymentTypeFull-time

Job Description

    Dear Candidates,Were opening for Sous Chef(CONTINENTAL)- Vashi (Navi Mumbai)Roles & Responsibilities :-
    • 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 reviewsguest 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.
    Regards,Team HR

Keyskills :
cookingchefcommissous chef

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