Sous Chef (Pan Asian)

from Club Mahindra Holidays in Maharashtra (Pune)
Date Posted: 05-01-2017 Category/Industry: Hospitality / Catering

Sous Chefs/ Junior Sous Chefs with experience in Continental, Italian,
Mexican, European and other world cuisines.
Ensure food philosophy is maintained with a standardized Check all equipment
prior to service where applicable.
Distribute work schedules in appropriate sections of the Kitchen and delegate
work to ensure deadlines assigned by Senior Management are met.
Liaise with outlet Managers to facilitate service delivery and ensure
standards are maintained.
Monitor the presentation of food to ensure it complies with company standards
and guidelines as per prescribed recipes.
Record all recipes and update the manual as required to ensure the Kitchen has
comprehensive information at all times.
Oversee all front of house food set ups to ensure they are as per guidelines
set by the Executive Chef.
Organise rosters for casual, agency and section staff as per guidelines set by
the Executive Chef.
Promote an environment of team work to facilitate the achievement of
department objectives.
Monitor quantity and quality of food products for the assigned section to
ensure compliance with company standards.
Evaluate systems and procedures to facilitate continuous improvement in the
delivery of products and services.
Monitor the operation of the Kitchen to ensure HACCP procedures are followed
and clear records are kept at all times.
Training; coordinates with the training manager, ensure new joinees are
inducted with proper departmental orientation, explain tasks, and ensure that
existing team members are empowered with new skills and wherever possible
multi-skilling is done on merit. maintains relevant documentation for training
needs and completion of sessions.
Counselling, every team member performance needs to be evaluated on a periodic
basis and follow standard procedure laid down by the management. Motivate and
encourage slow learners to enable brisk and efficient delivery of tasks.
Conducts individual appraisals, understands need for motivation, growth and
retention of team members.
Maintain cost effectiveness by maintaining profitability in all areas.
Constantly evaluate systems to facilitate improvement where possible.
Ensure SAP procedures are followed and clear records are kept at all times.
Ensure the highest standard in preparation of food production and delivery.
Exceed guest expectations in quality and service of food products
Manage staff in each section as assigned by the Executive Chef to ensure the
proper use of equipment and efficient completion of all tasks.
Monitor grooming and personal hygiene of staff to ensure standards are
maintained to the highest level.
Liaise with the Catering and Stewarding Departments in a professional manner
to ensure event objectives are achieved and standards are maintained at all

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