Organization- Andaz Delhi

Summary

Operational

Ensures that all company minimum brand standards have been implemented.
Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
Has excellent knowledge of all available products in the market and buys locally fresh products wherever possible.
Checks incoming food products and ensures that all food merchandise is in accordance with order sheets and receiving records
Coordinates with all satellite kitchens for their mise-en-place and supplies.
Regularly conducts yield testing to ensure wastage is kept minimal and that all Scala recipes are correct and up-to-date.
Directs food apportionment policy to control costs.
Introduces and tests the market with new products which are market-oriented in terms of price and product.
Monitors closely the requirements in own section and order the food items at the right time and in the right quantity for the intended use.
Observes methods of food preparation and cooking, sizes of portions,



and garnishing of foods to ensure food is prepared in prescribed manner.
Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
Assists to devise special dishes and develop innovative recipes.
Establishes and enforces sanitation standards for the kitchen.
Assists in making sure that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.
Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.
Provides a courteous and professional service at all times.
Ensures that employees also provide excellent service to internal customers in other departments as appropriate.
Handles guest and employee enquiries in a courteous and effective manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up.
Maintains positive guest and colleague interactions with good worki

📌 Sous Chef (India)
🏢 Andaz
📍 India