Ensures the highest quality of product within cost constraints by supervising and participating in the preparation of food Adhere to Brand standards on food quality recipes and preparation Assists in overseeing all kitchen operational areas Follow proper staffing guidelines Supervise the proper set up and readiness of each item on menus Oversees the seasonings portions and appearance of food served Stores unused food properly to minimise waste and maximise quality Ensures proper sanitation practices are followed Ensures smooth kitchen operation by co-ordinating with related Food and Beverage Departments Assists in budgetary and payroll expense control as required Monitors industry trends and recommends appropriate action to be taken to maintain the competitive status and profitability of the operation Confers closely with the Chef De Cuisine Sous Chefat all times and takes every chance to become familiar with all aspects of the position in order to fill in whenever required Consults with the individual outlets supervisor about daily specials rotation of product and any upcoming special events Prepares reports as requested to develop a more informative database for improved management decision making and critical evaluation of work activities Reports to the Chef De Cuisine Sous Chefthe number of meals prepared served and returned Controls food costs properly by maintaining accurate records of all ingredients used for banquets Control food costs by placing orders with the approved suppliers Provide employees with the information needed to perform their job effectively Recruits and selects qualified candidates Orients employees to the department and hotel and provides on-the-job training on job responsibilities Prioritises and assigns work Provides feedback to the employee and Department Manager on the employee s work performance of job responsibilities Creates 100 guest satisfaction by providing Yes I Can genuine hospitality and by exceeding guest expectations Communicates and demonstrates Yes I Can service to other employees Gives personal attention takes personal responsibility and uses teamwork when providing guest services Listens apologises with empathy finds a solution and follows through when resolving guest problems Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100 Guest Satisfaction Guarantee Performs other duties as required to provide Yes I Can Genuine hospitality Adheres to hotel policies and procedures Attends work on time as scheduled Follows hotel grooming and hygiene standards Minimises safety hazards by following all safety rules and procedures Keeps immediate manager promptly and fully informed of all problems or unusual matters of significance Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position Maintains a favourable working relationship with all other company employees to foster and promote co-operative and harmonious working climate At all time projects a favourable image of Brand to the public INDBOH

📌 Junior Sous Chef (Telangana)
🏢 Radisson Hotel Group
📍 Telangana