Sous Chef -Western | Holiday Inn New Delhi Aerocity

Job Summary

Assist in the management of Kitchen Operations in a single food beverage outlet or a shift, or section of food and beverage operations, including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Responsibilities

Financial Returns

• Participate in the planning and costing of menus
• Works with Executive Chef in the preparation and management of the Department s budget
• Works with Executive Chef in forecasting, planing, and prepairing reports.

Our People

• Works with Executive Chef in manpower planning and management needs
• Supervise and training of assigned employees
• Educate and train team members, ensure staff has the tools, training, and equipment to carry out job duties.
• Promote teamwork and quality service through daily communication and coordination with other departments.
• Provides direction to the Kitchen helpers, including Chef de Parties, Commis, Cooks, Kitchen Attendants and Stewards

Guest Experience

• Assist with organizing special events and special food promotions
• Ensure that outstanding culinary technical skills are maintained
• Develop new dishes and products
• Analise guest feedback to improve food and presentation quality.
• Interact with guest and to find out guest preferences.

Responsible Business

• Develop and write standard recipes
• Maintain a hygienic kitchen
• Clean the kitchen and equipment
• Maintain personal hygiene
• Cleans and re-sets his/her working area
• Performs related duties and special projects as assigned
• Ensure that all menu items are prepared and presented according to established recipes and standards.

Qualifications and Requirements

• Bachelors Degree in Hotel Management or equivalent
• 3 years experience as a chef including at least 1 year in supervisory capacity or an equivalent combination of education and experience

Core service skills

• planning and costing of menus
• forecasting
• manpower planning and management
• training
• culinary technical skills
• organizing special events
• developing new dishes and products
• hygienic kitchen

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