Job highlights

- Checks all stations to ensure proper setup,cleaning,stocked to forecasted business,and take down before,during,and after each shift

- Performs other duties required to provide the service brand behavior and genuine hospitality

- Culinary degree or equivalent experience

- 4 years progressive experience in high-volume kitchen

- Fast-Paced Experience

Familiar with and enforces food safety and health guidelines

Provides input for creation of restaurant and bar menus

Completes daily food production sheets and other reports

Checks all stations to ensure proper setup, cleaning, stocked to forecasted business, and take down before, during, and after each shift

Assists in quarterly inventories and ensures inventory is used ?first in, first out? to avoid spoilage

Inspects ingredients upon delivery and before use to ensure quality

Organizes frequent cleaning and sanitation of work areas, cooler, and pantry storage

Clean and sanitize kitchen equipment, report malfunctioning equipment to Engineering, Relays feedback of restaurant employees to department manager

Trains kitchen staff

Leads periodic meetings with restaurant stewards and cooks to coach on current recipes and kitchen processes

Works with Executive Chef to schedule restaurant cooks, stewards, and other kitchen staff for appropriate coverage

Maintains current and seasonal recipes for menu items

Aware and informed about hotel events which impact restaurant and food inventory

Reports special requests, food spoilage, and other restaurant kitchen concerns to Executive Chef

Attends Banquet Event Order (BEO) meetings when clients will utilize restaurant for meals or events

Attends stand-up, safety, and other periodic meetings in Executive Chefs absence





Responds quickly and accurately to requests for special accommodations (allergies, non-menu dishes) for guests, groups, and events

Gives personal attention, takes personal responsibility and uses teamwork when providing guest service

Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems

Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis

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

Performs other duties required to provide the service brand behavior and genuine hospitality

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

Requirements

Knowledge of local health and safety regulations

Culinary degree or equivalent experience

4 years progressive experience in high-volume kitchen

Excellent oral and written communication skills

Collaborate effectively with other hotel employees and managers to ensure teamwork

Able to resolve conflicts guests, supervisor and employee

Strong floor presence with focus and energy

Ability to multitask and work well under pressure

Skills

Fast-Paced Experience

Culinary Degree/Training

Food Safety

Kitchen Tools

📌 Sous Chef (Bengaluru)
🏢 Radisson Hotel Group
📍 Bengaluru