Recommends changes in methods of preparation, kitchen / service equipment or staff, to improve production standards and quality.

Co-ordinates in detail all food preparations and productions for all outlets to ensure smooth running of the operation.

Assists the Executive Chef in developing current cuisine concepts.

Ensures implementation and maintenance of standards of food quality, preparation and presentation.

Assists in menu planning and costing.

Ensures good physical upkeep, condition of equipment and utensils in all the kitchens and co-ordinates with the Engineering Department for repairs and maintenance.

Ensures organization of work within all kitchen sections, including assignments, time schedules and vacations as per organizational standards.

Ensures all the raw material received, in the hotel, for preparation is of high quality, as per organizational standards and product specifications.

Recommends changes in systems and procedures to increase efficiency and improve service quality.

Ensures prompt and accurate service by kitchen staff to all the customers, to achieve a high level of customer satisfaction.

Responsible for maintaining international standards of safety, security, hygiene and cleanliness in all food preparation and storage areas.

Ensures all the employees in the department adhere to the organizations rules and regulations.

Recommends changes in the menus.





Ensures availability of raw ingredients at all times, by proper planning, requisitioning and storage.

To fully monitor portion control in assigned kitchen area and that the par stocks are kept at desired level.

To maintain records for FSSAI and ISO audits.

Ensures that the organizations policies are adhered to by all the employees in the department.

Develops and conducts training programs and schedules for departmental staff in collaboration with the training department and departmental outlets if relevant.

Uses Oberoi appraisal system to review the performance.

Ensures career development and succession planning for all employees based solely on performance.

Creates a platform of engagement to keep the team members involved

Recognition and appreciation of team members.

Coaches and counsels subordinates.

Recommends in the recruitment / increments, promotions and dismissal of staff in areas directly under his control.

Attends to any legal cases pertaining to any hotel employee.

Ensures that LQA and APEX standards are followed by the entire team.

Disclaimer: This job posting has been aggregated from external source. Role details, content, and availability are subject to change. Applicants are advised to confirm the latest information directly on the company website before applying.

📌 Senior Sous Chef (Bandra West)
🏢 East India Hotels (EIH)
📍 Bandra West