Job Description

Job Responsibilities Position - Junior Sous Chef Reports to Executive Chef : . Preparation, Production and Delivery of high-quality menu items in restaurant, lounge & in room dining as per the concepts in each area in adherence to quality and quantity standards . Staffing and Scheduling of kitchens and allocation of duties. . Working hands-on to ensure seamless operation of different sections of the kitchen. . Develop & execute systems and procedures that achieve higher cost efficiency and guest satisfaction. . Create various platforms / documentation for standardizing menu items and operations including standard recipe cards, mis en place lists, yield cards, Menu Information Sheets etc. . Responsible for all food inventory supplies in purchasing ingredients evaluating the quality of food product deliveries maintaining inventory levels, re-order points, storage requirements, and cost-controls. . Manages customer confidence and satisfaction by responding to their special requests. . Handle customer complaints immediately and communicate complaints, suggestions, compliments to the Executive Chef. . To be friendly, courteous and efficient in all guest interaction opportunities. . Maintain safe, secure, and healthy food preparation environment by following and enforcing preparation standards and procedures, complying with sanitation and legal regulations. . Have working knowledge of cleaning products and materials. . Ensure good physical upkeep, condition of equipment and utensils in all the kitchen and coordinate with the Engineering department for the repairs and maintenance. . Supervision of Banquet Events as per direction from Banquet Chef, checking of buffet set ups for Banquet events to ensure quality, presentation and consistency in offering, communication with banquet managers, captains and floor stewards for any special requests / needs from clients . Meet financial objectives by controlling cost, waste and inventory controls without sacrificing quality or quantity (portion sizes) . Maintain and monitor energy conservation program for the Kitchens and related areas, assist in implementing environmental policies. . Review the monthly and daily business reports of the hotel, specifically F & B report and assist the Executive Chef in developing a work plan to achieve greater results. . Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment etc. . Attends and conducts necessary meetings within the departmental and other departments of the hotel for smooth operations. . Ensures all the kitchen records are maintained properly at all times. . To be aware of all the house rules and to not only obey them, but to also assist in enforcing them on colleagues. To always conduct oneself in such a manner so as to encourage all fellow employees to do likewise. . Implementation of hotel / brand policies & procedures, participation and facilitation of hotel wide activities.

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