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Sous Chef – Western

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Office Address
Confidential information
Phone
Confidential information
Contact Name
Hospitality jobs
 Vacancies
Email
ceo@bhfirstconsulting.com

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Sous Chef – Western

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Job Description

 

  • Ensure food philosophy is maintained with a standardized product.
  • Maintain cost effectiveness by maintaining profitability in all areas.
  • Constantly evaluate systems to facilitate improvement where possible.
  • Ensure HACCP procedures are followed and clear records are kept at all times.
  • Ensure the highest standard in preparation of food production and delivery.
  • Exceed guest expectations in quality and service of food products.
  • Follows guidelines laid by the Executive Chef on menu plan and design.
  • Manage staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks.
  • Monitor grooming and personal hygiene of staff to ensure standards are maintained to the highest level.
  • Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times.
  • Oversee the stock take and stock rotation for the assigned section.
  • Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.
  • Check all equipment prior to service where applicable.
  • Distribute work schedules in appropriate sections of the Kitchen and delegate work to ensure deadlines assigned by Senior Management are met.
  • Liaise with outlet Managers to facilitate service delivery and ensure standards are maintained.
  • Monitor the presentation of food to ensure it complies with company standards and guidelines as per prescribed recipes.
  • Record all recipes and update the manual as required to ensure the Kitchen has comprehensive information at all times.
  • Oversee all front of house food set ups to ensure they are as per guidelines set by the Executive Chef.
  • Organize rosters for casual, agency and section staff as per guidelines set by the Executive Chef.
  • Promote an environment of team work to facilitate the achievement of department and ACCOR objectives.
  • Monitor quantity and quality of food products for the assigned section to ensure compliance with ACCOR standards.
  • Evaluate systems and procedures to facilitate continuous improvement in the delivery of products and services.
  • Monitor the operation of the Kitchen to ensure HACCP procedures are followed and clear records are kept at all times.
  • https://careers.accor.com/global/en/job/sous-chef-western-in-grand-mercure-ahmedabad-gift-city-gandhinagar-indi-jid-113409

This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.

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