Executive Sous Chef

Organization- Andaz Delhi

Summary

Operational

• Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
• Monitors all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.
• Assists in making sure that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.
• Ensures that the Culinary Departments respond to the results of the Consumer Audit and to ensure that the relevant changes are implemented.
• Work closely with other management personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
• Ensures that culinary employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.
• Ensures that all employees are up-to-date with the availability of seasonal and new products on the market.
• Tastes and monitors the food products served throughout the operation, providing feedback where appropriate.
• Works with the Materials Manager in the procurement of the best product for the best price and in the management of the relevant areas of the Commissary Kitchen.
• Works closely with the Stewarding Manager to ensure that hygiene standards are maintained and that operating equipment is cared for to maximise its useful life and to minimise breakage.
• Oversees the quality and variety of food and beverages served in the Employee Restaurant, ensuing that this outlet is operated to the same standard as any other outlet.
  

Administrative

• Ensures that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
• Represents the Food Culinary function on the hotel's Executive Committee in the absence of Executive Chef.
• Assists in overseeing the preparation and update of individual Departmental Operations Manuals.
• Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.
• Ensures the smooth operation of the Culinary Departments in the absence of the Executive Chef.
  

Financial

• Maximises employee 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.
• Assists to ensure that each profit centre (e.g. Outlet, Banquets) is operated in line with maximising profit while delivering on the brand promise.
• Assists to ensure that each cost centre (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.
• Assists in the preparation of the Annual Business Plan for Food and Beverage.
• Assists in monthly reforecast, involving the respective Heads of Department as appropriate.
• Assists in proactively managing costs based on key performance indicators, working through the respective Heads of Department as appropriate.
• Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to.
• Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
• Assists with the input and oversight of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions.
  

People

• Oversees and assists in the recruitment and selection of all Food and Beverage employees. Ensures that Kitchen managerial employees follow hotel guidelines when recruiting and use a competency-based approach to selecting their employees.
• Oversees the punctuality and appearance of all Food and Beverage 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.
• Maximises the effectiveness of Heads of Department by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
• Conducts annual Performance Development Discussions with employees and supports them in their professional development goals
• Ensures effective training programmes for employees in coordination with the Training Manager and their Departmental Trainers.
• Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
• Oversees the preparation and posting of weekly work schedules in each department, making sure that they reflect business needs and other key performance indicators.
• Supports the implementation of The People Philosophy, demonstrating and reinforcing Hyatt’s Values and Culture Characteristics.
• Ensures that all 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 hazard safety, and security.
  

Other Duties

• Attends and contributes to all training sessions and meetings as required.
• Is knowledgeable in statutory legislation in employee and industrial relations.
• Exercises responsible management and behaviour at all times and positively representing the hotel management team and Hyatt International.
• Maintains strong, professional relationship with the relevant representatives from competitor hotels, business partners and other organisations.
• Reads the hotel's Employee Handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to computer resources, fire, hygiene, health and 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.