• To set up and periodically review the Standard operating procedures of Food Quality deliverance and to ensure adherence to the same.
• Make sure production schedule and standard recipes are followed.
• Monitor adherence to safety, Hygiene and cleanliness standards
• Menu planning, staffing and preparing of the regular duty rosters
• To be involved in Training and Multi Skilling of the staff
• Liaise with other departments for daily Operations
• To build up a database of dishes possible to be included in the future Menus
• Co-ordinate with the Executive Chef for planning the Menus
• To contribute to the development and maintenance of the Operational Manual that reflects policies, procedures, work processes and performance standards within the department
• To ensure that an effective and accurate filing system,



both manual and electronic are maintained To regularly update the Recipe calculations To appropriately delegate duties and responsibilities so as to equip, develop and nurture the staff
• To encourage staff Feedback and involvement to bring about improvements in the work place
• To enhance morale of staff by effective relationship building
• To monitor the hygiene standards of the department, proper food handling and storage all the time.
• To follow up on the HACCP checklist and time and temperature records.
• Maintain facilities and equipment in perfect condition and implement procedures to keep breakage and losses to the absolute minimum

📌 Executive Sous Chef (India)
🏢 Indian Hotels Company (IHCL)
📍 India