Sous Chef|CONTINENTAL| Vashi |Navi Mumbai|
Job Purpose:
• Consistently prepare innovative and creative cuisine of the highest quality, presentation and flavor resulting in outstanding guest satisfaction.
• To smoothly manage kitchen operations resulting in profit, stock management, wastage control, hygiene practices and training within the kitchen.
Customer:
• To interact with guests to obtain feedback on food quality, presentation and service levels.
• Actively responds to and handles guest problems and complaints.
Kitchen Operations:
• To display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
• To understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• To advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
• To delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
• To review staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
• To reviews guest comments on various platforms for guest satisfaction results and other data to identify areas of improvement.
• To ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
• To ensure proper grooming and hygiene standards for all kitchen staffs.
• To ensure proper purchasing, receiving and food storage standards in the kitchen.
• To maintain quality levels of receiving, storage, production and presentation of food.
• To follow and enforces all applicable safety procedures specified for kitchen and food servers.
• To ensure reporting on various cost head pertaining to kitchen and discuss with key kitchen and FB team members.
• To review finished products for quality and presentation before the orders are send to guest.
Team Members :
• Ensure sufficient staffing levels are scheduled to accommodate business demands.
• To train, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
• To set performance objectives and goals for each month in line with unit objectives.
• To conduct training for team members on brand standards in line with corporate Brand Standard
• Document on regular intervals and monitor the implementation on the floor.
• To provide feedback to team members on over all job performance on regular intervals and provide support to improve on the weak area.
• To communicate employee related policies as and when revised by comprehending the same in first place and in case of confusion, resorting to the right individual for further clarification.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Ensures disciplinary procedures and documentation are completed.
Behavioral Skill:
• Positive attitude, Customer Service Oriented, Polite, Mentoring.
Sous Chef,Unit Chef,Chef,Kitchen operations,CONTINELTAL
Designation: Sous Chef(CONTINENTAL )- Vashi (Navi Mumbai)
Vacancies: 1
Experience: 8.0 Year(s) - 15.0 Year(s)
Original job Sous Chef/CONTINENTAL/- Vashi /Navi Mumbai/ posted on GrabJobs ©. To flag any issues with this job please use the Report Job button on GrabJobs
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• Consistently prepare innovative and creative cuisine of the highest quality, presentation and flavor resulting in outstanding guest satisfaction.
• To smoothly manage kitchen operations resulting in profit, stock management, wastage control, hygiene practices and training within the kitchen.
Customer:
• To interact with guests to obtain feedback on food quality, presentation and service levels.
• Actively responds to and handles guest problems and complaints.
Kitchen Operations:
• To display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
• To understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• To advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
• To delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
• To review staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
• To reviews guest comments on various platforms for guest satisfaction results and other data to identify areas of improvement.
• To ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
• To ensure proper grooming and hygiene standards for all kitchen staffs.
• To ensure proper purchasing, receiving and food storage standards in the kitchen.
• To maintain quality levels of receiving, storage, production and presentation of food.
• To follow and enforces all applicable safety procedures specified for kitchen and food servers.
• To ensure reporting on various cost head pertaining to kitchen and discuss with key kitchen and FB team members.
• To review finished products for quality and presentation before the orders are send to guest.
Team Members :
• Ensure sufficient staffing levels are scheduled to accommodate business demands.
• To train, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
• To set performance objectives and goals for each month in line with unit objectives.
• To conduct training for team members on brand standards in line with corporate Brand Standard
• Document on regular intervals and monitor the implementation on the floor.
• To provide feedback to team members on over all job performance on regular intervals and provide support to improve on the weak area.
• To communicate employee related policies as and when revised by comprehending the same in first place and in case of confusion, resorting to the right individual for further clarification.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Ensures disciplinary procedures and documentation are completed.
Behavioral Skill:
• Positive attitude, Customer Service Oriented, Polite, Mentoring.
Sous Chef,Unit Chef,Chef,Kitchen operations,CONTINELTAL
Designation: Sous Chef(CONTINENTAL )- Vashi (Navi Mumbai)
Vacancies: 1
Experience: 8.0 Year(s) - 15.0 Year(s)
Original job Sous Chef/CONTINENTAL/- Vashi /Navi Mumbai/ posted on GrabJobs ©. To flag any issues with this job please use the Report Job button on GrabJobs