Executive Sous Chef

We Playotel Hotels Indore Madhya Pradesh is hiring dynamic, energetic, passionate and experienced candidate for the position of Executive Sous Chef.

Duties and Responsibilities of Executive Sous Chef:

Interacts with guests to obtain feedback on product quality and service levels.

Responds to and handles guest problems and complaints.

Able to make recommendations to the Executive Chef regarding succession planning.

To be aware of all financial  budgets  and goals.

To ensure that guests are always  receiving  an exceptional dining experience representing true value for money.

Ensure that all  recipes  and product yields are accurately costed and reviewed regularly.

Ensure that all food items are prepared as per standard recipe cards whilst maintaining  portion control  and minimizing waste.

Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the  hotel   occupancy  and function  forecasts .

Ensure that associate meals and associate dining services are of a consistently high standard.

Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.

Ensure that all food preparation equipment is being used  safety  and correctly and that it is cleaned and maintained.

Ensure that all culinary operations manuals are prepared and updated.

Ensure that the Department’s overall operational budgets are strictly adhered too.

Ensure that the culinary department adheres to all company and hotel policies and procedures.

Ensure that a consistent first class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.

Ensure that meetings are well planned and results-orientated.

Creative  menu  planning and correct food preparation for each outlets including  banquets .

To work in close conjunction with the Food and Beverage  Manager  and respective & teams, to create a yearly  marketing   Plan  for the outlet.

Ensure that all relevant banquet set-ups are prepared ahead of guest’s  arrival  and in adherence with hotel standards.

Be aware of new items, which are introduced onto the market and keep up with the lasted product trends.

To fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.

Prerequisites:

Fair and firm management abilities with high influencing skills.

Strong administration skills.

Creative and innovative.

Strong knowledge of food and beverage.

Hands-on approach to all operational aspects.

Excellent communication skills and  computer  skills.

Initiative and Self-motivated.

Ideal training and  coaching  skills.

Experience:

At least 8 years’ experience with 2 years in a senior management position .