Sous Chef - Indian Cuisine

Job Responsibilities

*Conducts regular manager and departmental staff meetings to ensure an effective two-way communication process is followed.

*Co-ordinates 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 areas regularly to note and immediately rectify operational flaws if any.

*Monitors daily operations, evaluate days' confirmed and anticipated business and evaluate previous days' revenues and Trust-You Scores and share with the team members.

*Monitors the stewarding activities in the kitchens

*Ensures quality consistency of mise-en-place, finished foods and ensures that team members are assigned to carry out tasks as per standard recipe in the kitchens

*Determines how food should be presented, and creates decorative food displays.

*Ensures 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-available ingredients are procured by the Materials Department.

 '*Reviews guest feedback on NPS (Guest Email Feedback System) and on Social Media Platforms and ensures appropriate corrective action is taken

*Develops creative solutions to overcome obstacles and ensures implementation to continually improve guest satisfaction results

*Reviews the arrival list every day and ensures guest preferences of repeat guests, VIPs, Inner-circle and Chambers Members are communicated and delivered by the concerned departments.

*Develops new a la carte and buffet menus for the restaurants, keeping in mind current trends in food and competition analysis.

*Enhances culinary experiences by customizing and innovating new concepts like Food Festivals.