Job Description
Job Title: Sous Chef Chinese Section
Function: Food Production
Location: Lonavala
Primary Purpose
Is responsible for contributing to menu creation and managing and training the kitchen team to deliver an excellent Guest experience while managing food cost controls.
Major Skills And Accountabilities Of Position (4-6 Major Accountabilities)
- Should be creative in presenting food and excellent planning and organsing skills.
- Should have positive attitude, good communication skills and strong supervisory skills.
- Committed to delivering a high level of customer service, excellent grooming standards and willingness to learn.
- Ability to work a variety of shifts including weekends, days, afternoons and evenings
Job Expectations
Duties and Responsibilities
- Contribute to menu creation, support brand standards through the training and assessment of team.
- Manage and train the kitchen team effectively to ensure a well-organised and motivated team.
- Ensure consistency in quality of dishes at all times and manage customer relations when necessary.
- Ensure resources meet business needs through the effective management of working rotas.
- Manage food cost controls to contribute to Food and Beverage revenue.
- Ensure compliance with food hygiene and Health and Safety standards.
Work relations (context - main interfaces - functional report)
- Reports to Sous Chef.
- Interfaces strongly with employees.
- Interfaces strongly with F&B Outlet employees
Key figures - provide key data of the job e.g. budget, number of reports etc
- Financial s - (Figures/% to be discussed)
- Guest Satisfaction Scores - (Figures/% to be discussed)
Key success factors - how is the success in the position measured
- Financials - (Figures/% to be discussed)
- Guest Satisfaction Scores - (Figures/% to be discussed)
Experience And Qualifications Required For The Job
Should have degree in hotel management (Food Production) or any relevant technical diploma course.
Strong Chef de Partie or previous Junior Sous Chef Experience in a five star property, required with 5-6 years of experience.
Minimum Qualification: Should have degree in hotel management (Food Production) or any relevant technical diploma course
Minimum Job Experience: Strong Chef de Partie or previous Junior Sous Chef Experience in a five star property, required with 5-6 years of experience.
Reporting to: Culinary Director
Travel: NA Apply Now
