Executive Sous Chef

Food and Beverage operation. Determines how food should be presented, and creates decorative food displays. Recognizes superior quality products, presentations, and flavor. Ensures compliance with food handling and sanitation standards. Follows proper handling and the right temperature of all food products. Ensures all equipment in the kitchen is properly maintained and in working order by local Health department and hotel standards. Review GSTS and RSTS comment cards for guest satisfaction results and other data to identify areas of improvement. Coordinates with the purchasing department for the acquisition of needed goods and services. Ensure all products are prepared consistently and meet departmental appearance/quality standards. Ensure proper grooming and hygiene standards for all kitchen staff. Ensures all kitchen employees maintain required food handling and sanitation certifications. Ensure proper purchasing, receiving, and food storage standards in the kitchen. Interacts with guests to obtain feedback on food quality, presentation, and service levels. Actively responds to and handles guest problems and complaints. Maintain Quality levels of receiving, storage, production, and presentation of food. Ensure sufficient staffing levels are scheduled to accommodate business demands. Follows and enforces all applicable safety procedures specified for kitchen and food servers. Discuss daily food cost reports with key kitchen and F&B team members. Review weekly and monthly schedules to meet forecast and budget. Attend the daily morning meetings and other administrative sessions. Identifies the developmental needs of kitchen staff and provides coaching, mentoring, and also helping them to improve their knowledge or skills. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also, interview and hire new applicants for the kitchen. Frequently review finished products for quality and presentation before the orders are sent to guests. Able to perform additional duties as requested by the hotel management as and when required. Ensures disciplinary procedures and documentation are completed according to hotel operational Standards and Management Policy Job Type: Full-time Pay: ₹19,244.18 - ₹45,082.82 per month Benefits: Food provided Provident Fund Schedule: Day shift Work Location: In person