Executive Sous Chef-Renaissance Goa Hotel

CORE WORK ACTIVITIES

Assisting in Leading Kitchen Operations for Property

Provides direction for all day-to-day operations

Understands employee positions well enough to perform duties in employees absence or determine appropriate replacement to fill gaps

Provides guidance and direction to subordinates, including setting performance standards and monitoring performance

Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example

Encourages and builds mutual trust, respect, and cooperation among team members

Serving as a role model to demonstrate appropriate behaviors

Ensures property policies are administered fairly and consistently

Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met

Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team

Solicits employee feedback, utilizes an open door policy and reviews employee satisfaction results to identify and address employee problems or concerns

Supervises and coordinates activities of cooks and workers engaged in food preparation

Demonstrate new cooking techniques and equipment to staff

Setting and Maintaining Goals for Culinary Function and Activities

Develops and implements guidelines and control procedures for purchasing and receiving areas

Establishes goals including performance goals, budget goals, team goals, etc

Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety

Manages department controllable expenses including food cost, supplies, uniforms and equipment

Participates in the budgeting process for areas of responsibility

Knows and implements the brands safety standards

Ensuring Culinary Standards and Responsibilities are Met

Provides direction for menu development

Monitors the quality of raw and cooked food products to ensure that standards are met

Determines how food should be presented, and create decorative food displays

Recognizes superior quality products, presentations and flavor

Ensures compliance with food handling and sanitation standards

Follows proper handling and right temperature of all food products

Ensures employees maintain required food handling and sanitation certifications

Maintains purchasing, receiving and food storage standards

Prepares and cooks foods of all types, either on a regular basis or for special guests or functions

Ensuring Exceptional Customer Service

Provides and supports service behaviors that are above and beyond for customer satisfaction and retention

Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed

Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis

Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations

Interacts with guests to obtain feedback on product quality and service levels

Responds to and handles guest problems and complaints

Empowers employees to provide excellent customer service

Establishes guidelines so employees understand expectations and parameters

Ensures employees receive on-going training to understand guest expectations

Reviews comment cards, guest satisfaction results and other data to identify areas of improvement

Managing and Conducting Human Resource Activities

Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills

Ensures employees are treated fairly and equitably

Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations

Administers the performance appraisal process for direct report managers

Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition

Observes service behaviors of employees and provides feedback to individuals and or managers

Manages employee progressive discipline procedures for areas of responsibility

Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process

Additional Responsibilities

Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person