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Sous Chef

From 7 to 10 year(s) of experience

Lonavala

₹ Not Disclosed by Recruiter

Posted: 12 days ago

Job Description

Roles and Responsibilities

  1. Should be creative in presenting food and excellent planning and organizing skills

  2. Should have positive attitude, good communication skills and strong supervisory skills.

  3. Should have ability to multitask and knowledge of current food trends.

Duties and Responsibilities

  1. Should manage all aspects of the kitchen including operational, quality and administrative functions. Should keep motivated his team, provide necessary trainings and ensure standard operating procedures are followed.

  2. Should manage the provision of food to F&B outlets and taking action where necessary to ensure compliance with current legislation.

  3. Should assist in positive outcomes from guest queries in a timely and efficient manner and contribute to menu creation by responding and incorporating Guest feedback.

  4. Should Ensure food stuffs are of a good quality and stored correctly and report any maintenance, hygiene and hazard issues

  5. Manage customer relations when necessary, in the absence of the Executive Chef.

  6. Control costs without compromising standards, improving gross profit margins and other departmental and financial targets.

  7. Comply with hotel security, fire regulations and all health and safety and food safety legislation


Work relations (context - main interfaces - functional report)

  1. Reports to Executive Sous Chef.

  2. Interfaces strongly with employees.

  3. Interfaces strongly with F&B Outlet employees


Key figures - provide key data of the job e.g. budget, number of reports etc

  1. Financial s - (Figures/% to be discussed)

  2. Guest Satisfaction Scores - (Figures/% to be discussed)


Key success factors - how is the success in the position measured

  1. Financials - (Figures/% to be discussed)

  2. 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 with atleast of 7-8 years of experience.

Strong previous Junior Sous Chef Experience in a five star property, required.






Industry: Hotels & Restaurants
Functional Area: Food, Beverage & Hospitality
Role Category: Kitchen / F&B Production
Role: Sous Chef
Employment Type: Full Time, Permanent

Education:UG -B.Sc in Hospitality and Hotel Management

Company Profile

Della Adventure Resorts Private Limited
Della Adventure Resorts Private Limited
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Contact Details

Contact Company:Della Adventure Resorts Private Limited

Website:http://dellaresorts.careersitemanager.com