Responsibilities
To look after the function of the Executive Chef during his absence.
To train staff on improved work procedures, quality food production, economical usage of food materials and the attractive presentation of food items.
To approve requisitions from stores for stations assigned and in the Executive sous Chef's absence for the entire main Kitchen.
Responsible for all food production in area assigned to him.
Responsible for overall food cost control without effecting standards and specifications as laid out by top management.
To account for the usage, consumption, spoilage and control of food stuff produced or stored under his supervision.
Responsible for the preparation of mise-en-place at all stations.
To attend the Food and Beverage meetings and Departmental meetings.
Responsible for maintaining all attendance records.
Ensures that the organization's 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 if required.
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.
Ensures that LQA and APEX standards are followed by the 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.

📌 Sous Chef Chinese New Delhi
🏢 East India Hotels (EIH)
📍 New Delhi