Job ResponsibilitiesThe Sous Chef is accountable for the quality, consistency and production of the restaurant kitchen. The position is required to exhibit culinary tasks while leading the staff and managing all food related functions. The Sous Chef is responsible to ensure Food Production Operations meet the brand's standards, targets customer needs, ensures associate satisfaction, focuses on growing revenues, maximizes the financial performance of the department and oversees the development & implementation of the departmental strategies.
The Sous Chef is required to follow the hotel-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brands target customer, resulting in creating an iconic and profitable restaurant.
Job RequirementsAreas |
| Key Activities |
1 | Strategy Development and Planning | . Understands the hotels annual business strategy.
.Follows departmental goals and strategies and ensure alignment with the hotels business strategy.
.Conducts periodic competition analysis and plan tactical strategies to increase and maintain a leading share in the market. |
2 | Financials & Resource Management |
| .Reviews financial reports and statements to determine how the restaurant is performing against budget.
.Plans expenses against forecasted revenues so as to ensure that the departmental EBITDA percentage is achieved on a monthly basis.
.Manages and allocates resources to optimize cost in line with targets and conduct periodic reviews.
.Monitors the procurement of various items based on stock levels and usage in the kitchen.
.Follows the set standards with regards to wastage, spoilage records, consumption record of the restaurant.
.Monitors the quality of raw materials and ensure indents are in line with the food cost budgets of the restaurant.
.Assists the Executive Chef in menu engineering of the restaurant and follow the menu pricing based on the same.
.Sources best products constantly and aims to improve quality by developing purchase specifications for products. |
3 | Process |
| .Conducts regular manager and departmental staff meetings to ensure an effective two-way communication process is followed.
.Coordinates with the Director of Engineering and Director of Food & Beverage to periodically review the equipment condition to check its efficiency and if a replacement is required.
.Inspects the kitchen area regularly to note and immediately rectify operational flaws if any.
.Monitors daily operations, evaluates days confirmed and anticipated business and evaluate previous days revenues and TrustYou Scores and share with the team members.
.Monitors the stewarding activities in the kitchen.
.Ensures quality consistency of mise-en-place and finished food and ensure team members are assigned to carry out tasks as per standard recipe in the kitchen.
.Determines how food should be presented, and creates decorative food displays.
.Ensures that standard recipe and brand standard specifics, portion control and wastage control processes are followed by the team members.
.Ensures relevant buffet displays or set ups are done as per operational needs.
.Ensures short supplies and non vailable ingredients are procured by the Materials Department. |
5 | People | .Performance Appraisal - Drives set restaurant goals which is in line with the department strategies. Communicates goals, conducts Q-Chats (quarterly performance reviews), analyses performance and provide relevant input to Excecutive Sous Chef for training programs.
.Coaching/ Counseling/ Mentoring - Identifies the developmental needs of others and coaches, mentors or otherwise helping others to improve their knowledge or skills in consultation with the Executive Sous Chef.
.Disciplinary Action- Escalates misconduct by the team member to the HOD and participates in the disciplinary procedure. Needs to adhere to the standards of Tata Code of Conduct and values of IHCL.
.Training - Conducts training as per the training calendar and recommend suitable training programs to address individual capability gaps to the Executive Sous Chef. Participate in certification of team members in key skills. Ensures self and team members attend appropriate core training classes.
.Rewards & Recognition - Maintain a culture ofrecognition by actively participating in the STARS (Special Thanks and Recognition System) program.
.Engagement - Demonstrates a culture of Trust, Awareness and Joy by conducting departmental meetings, reviewing V-Connect feedback, drawing and implementing suitable action plans in consultation with the Executive Sous Chef.
.Leave Management- Approves duty rosters prepared by the Junior Sous Chefs and leaves of direct reportees. |
6 | Audit And Compliance |
| .Reviews audit findings - Safety/Hygiene and TPAM (Taj Positive Assurance Model) and takes corrective measures to ensure full compliance.
.Ensures storage, labelling and shelf life norms are done as per FSSAI (Food Safety and Standard Authority of India)guidelines.
.Monitors the entire shop floor operations and conduct random checks on all processes to ensure hygiene, quality and adherence to standards.
.Prepares the internal audit checklists as per the IHCL Safety Guidelines.
.Adheres to all departmental legal compliances. |
7 | Safety |
| .Identifies and develops HIRA (Hazard Identification and Risk Assessment).
.Ensures adherence to HACCP systems, Critical Control Points, OPRPS and control measures in the FSMS systems are verified and documented and validated.
.Adheres to roles and responsibilities pertaining to safety as defined by the hotel from time to time as per the PCM (Progressive Consequence Management) SOP and IMBC (Incident Management and Business Continuity) |
