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    Sous Chef - Bengaluru, India - AccorHotel

    AccorHotel
    AccorHotel Bengaluru, India

    2 weeks ago

    Default job background
    Full time
    Description
    Job Description
    • Ensure food philosophy is maintained with a standardised 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 minimised 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.
    • Organise rosters for casual, agency and section staff as per guidelines set by the Executive Chef.
    Qualifications

    Diploma / Degree in Hotel Management or any other equivalent qualification

    Additional Information

    Minimum of 6-7 years of Experience

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