Sous Chef - Nile Hospitality
JOB DESCRIPTION :
Job Summary: To assist in the
kitchen, contributing to the overall success of the outlet, banquets in accordance
with the hotel’s standards and financial goals.
Duties & Responsibilities:
To assist in the kitchen, contributing to the overall success of the outlet, banquets in accordance with the hotel’s standards and financial goals.
§ Assists to ensure that all culinary activities are aligned with the Nile Corporate Strategy, and that the Hotel Actions have been implemented where necessary..
§ Assists in the preparation and updates of individual Departmental Operations Manuals.
§ Assists to conduct regular communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.
§ Provides a courteous and professional service at all times.
§ Ensures that Chefs also provide excellent service to internal customers in other departments as appropriate.
§ Handles guest and employee enquiries in a courteous and efficient 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 working relationships.
§ Always remember that guest is priority and never compromise on quality of food and service for guest.
§ Maximizes Chefs productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
§ Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
§ Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.
§ Continuously seeks ways to assist the Outlet & Banquet management to maximize their revenues and profits through innovative recipes.Operational
§ Ensures that all Nile Minimum brand standards have been implemented.
§ Ensure kitchen follow FIFO, maintain high standard of kitchen hygiene and efficient work with safety.
§ Work closely with other employees in a supportive and flexible manner, focusing on quality of food, overall success of the hotel and the satisfaction of hotel guests.
§ Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.
§ Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.
§ Reviews menus, analyses recipes, determines food, labor, overhead costs and assigns prices to menu items.
§ Introduces and taste the market with new products which are market-orientated in terms of price and product.
§ Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the hotel, outlet concept.
§ Supervises cooking and other kitchen personnel and co-ordinates their assignments to ensure economical and timely food production.
§ Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
§ Taste cooked foods before plate-up and service.
§ Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
§ Devises special dishes and develops innovative recipes.
§ Establishes and enforces nutrition and sanitation standards for outlet kitchen.
§ Encourages the team to be supportive of Food and Beverage Division’s marketing and up-selling activities.
§ Assists in making sure that all Nile's Food and Beverage Top 10 are implemented.
§ Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.Personnel
§ Assists in the recruitment and selection of culinary employees as appropriate. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting employees with proper Food trails.
§ Through hands-on management, closely supervises the Kitchen employees in the performance of their duties and ensures this is in accordance with policies & procedures and applicable laws.
§ Assists to oversee the punctuality and appearance of all Kitchen employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
§ Delegates appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained.
§ Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.
§ Ensures effective training programmers for employees in coordination with the Training Manager and their Departmental Trainers.
§ Encourages employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
§ Assists to conduct annual Performance Development Discussions with employees and support them in their professional development goals.
§ Supports the implementation of The Nile's Philosophy, demonstrating and reinforcing Nile's Values and Culture Characteristics.
§ Ensures that employees have a complete understanding of and adhere to employee rules and regulations.
§ Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and work safety, and security.
§ Is knowledgeable in statutory legislation in employee and industrial relations.
§ Understands and strictly adheres to Rules and Regulations established in the Employee letter and the Hotel’s policies concerning fire, hygiene and health and work safety.
§ Ensures high standards of personal presentation and grooming.
§ Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.
§ Attends training sessions and meetings as and when required.
§ Carries out any other reasonable duties and responsibilities as assigned.
Job Knowledge, Skills & Abilities:
6-8 years progressive experience in high-volume kitchen
Job Type: Full Time
Job Location: Nile Hospitality
Salary: INR 32,000 - 36,000