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Sous Chef

Radisson Hotel Group

7 - 17 years

5 - 6 Lacs

kolkata mumbai new delhi hyderabad pune chennai bengaluru

Posted:None| Platform:

Apply

Skills Required

hospitality quality standards guest satisfaction guest service food safety food production kitchen staff executive chef inventory steward

Work Mode

Work from Office

Job Type

Full Time

Job Description

AREAS OFRESPONSIBILITY

Organizes and maintains work areas, cooler andpantry storage for restaurant

Familiarwith and enforces food safety and health guidelines

Proidesinput for creation of restaurant and bar menus

Completesdaily food production sheets and other reports

Checks allstations to ensure proper setup, cleaning, stocked to forecasted business, andtake down before, during, and after each shift

Assists inquarterly inentories and ensures inentory is used first in, first out toaoid spoilage

Inspectsingredients upon deliery and before use to ensure quality

Organizesfrequent cleaning and sanitation of work areas, cooler, and pantry storage

Clean andsanitize kitchen equipment, report malfunctioning equipment to Engineering.

Manages kitchen staff

Relaysfeedback of restaurant employees to department manager

Trainskitchen staff

Leads periodicmeetings with restaurant stewards and cooks to coach on new recipes and kitchenprocesses

Works withExecutie Chef to schedule restaurant cooks, stewards, and other kitchen stafffor appropriate coerage

Prepares and inspectsfood to maintain quality standards

Inspectorders to ensure the temperature, quality, presentation, and portion size meetsrestaurant standards

Assists incutting meat, preparing food and stocking restaurant workstations

Shares foodand beerage complaints with Executie Chef and works to resole

Participatesin endor and outlet food tastings

Ensuresdepartment adheres to Radisson, hotel, local and state health, hygiene andsafety policies

Works with other departments to efficientlyoperate restaurant kitchen

Maintainscurrent and seasonal recipes for menu items

Aware andinformed about hotel eents which impact restaurant and food inentory

Reportsspecial requests, food spoilage, and other restaurant kitchen concerns toExecutie Chef

AttendsBanquet Eent Order (BEO) meetings when clients will utilize restaurant formeals or eents

Attendsstand-up, safety, and other periodic meetings in Executie Chef s absence

Respondsquickly and accurately to requests for special accommodations (allergies,non-menu dishes) for guests, groups, and eents

Creates 100% guestsatisfaction by proiding the Yes I Can! experience through performance thatdemonstrates the standards of, genuine hospitality and exceeding guestexpectations

Giespersonal attention, takes personal responsibility and uses teamwork whenproiding guest serice

Listens,apologizes with empathy, finds a solution and follows through when resolingguest problems

Proides YesI Can! genuine hospitality and teamwork on an ongoing basis

Assumes theresponsibility to notice when the guest is not satisfied and uses their bestjudgment as to when it is appropriate to use the 100% Guest Satisfaction

Performsother duties required to proide the serice brand behaior and genuinehospitality

Adheres tohotel policies and procedures

Attends workon time as scheduled

Followshotel grooming and hygiene standards

Minimisessafety hazards by following all safety rules and procedures

Keepsimmediate manager promptly and fully informed of all problems or unusualmatters of significance

Performs allduties and responsibilities in a timely and efficient manner in accordance withestablished company policies and procedures to achiee the oerall objectiesof this position

Maintains afaourable working relationship with all other company employees to foster andpromote co-operatie and harmonious working climate

At all timeprojects a faourable image of Brand to the public

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Hospitality

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Sous Chef