IHG Sous Chef (550051) in Chennai, India

Description:

Sous Chef

Qualifications

JOBOVERVIEW

Assists in the

kitchen, contributing to the overall success of the outlet, in accordance with

the hotel’s standards and financial goals for Food and Beverage Division in a manner

consistent with the standards set by Crowne Plaza Chennai Adyar Park.

At

Crowne Plaza ® , we want our

guests to feel able to do their best, achieve their goals and be recognised for

their success. To help them we need you to stay One Step Ahead and:

Create confidence

by being an expert at what you do; by acting and looking the part and adaptingyour style to match your guests’ pace in all you do.

Encourage success – by supporting and

respecting your guests and their goals; by recognising them and making

them feel valued and important; and offering thoughtful choices to help them

feel restored and balanced.

Make it happen

by being perceptive to your guests’ needs; by taking ownership for getting

things done and working seamlessly with others to help guests be

successful.

DUTIESAND RESPONSIBILITIES

FINANCIAL RETURNS:

·

Assists

to maximise employee productivity through the use of multi-skilling,

multi-tasking and flexible scheduling to meet the financial goals of the

business as well as the expectations of the guests.

·

Focuses

attention on improving productivity levels and the need to prudently manage

utility/payroll costs within acceptable guidelines ensuring optimum deployment

and energy efficiency of all equipment.

·

Ensures

new technology and equipment are embraced, improving productivity whilst taking

work out of the system.

PEOPLE:

·

Through

hands-on management, closely supervises the Kitchen employees in the performance

of their duties and ensures this is in accordance with policies and procedures

and applicable laws.

·

Assists

to oversee the punctuality and appearance of all Kitchen employees, making sure

that they wear the correct uniform and maintain a high standard of personal

appearance and hygiene, according to the hotel and department’s grooming

standards.

·

Assists

to prepare and post weekly work schedules, making sure that they reflect

business needs and other key performance indicators.

·

Develops

the skills and effectiveness of all Kitchen employees through the appropriate

training, coaching, and/or mentoring.

·

Assists

to delegate as appropriate the duties and responsibilities necessary to trained

employees who are well equipped and resourced to correctly

accomplish these tasks.

·

Ensures

effective training programmes for employees in coordination with the Training

Manager and their Departmental Trainers.

·

Encourages

employees to be creative and innovative, challenging and recognising them for

their contribution to the success of the operation.

·

Assists

in conducting annual Performance Development Discussions with employees and

supports them in their professional development goals.

·

Supports

the implementation of The People Philosophy, demonstrating and reinforcing Crowne

Plaza’s Values and Culture Characteristics.

·

Ensures

that employees have a complete understanding of and adhere to employee rules

and regulations.

·

Ensures

that employees follow all hotel, company and local rules, policies and

regulations relating to fire and hazard safety, and security.

GUEST EXPERIENCE:

·

Assists

to ensure that all guest contact culinary employees deliver the brand promise

and provide exceptional guest service at all times.

·

Assists

to ensure that employees also provide excellent service to internal customers

in other departments as appropriate.

·

Handles

all guest and internal customer complaints and inquiries in a courteous and

efficient manner, following through to make sure problems are resolved

satisfactorily.

·

Maintains

positive guest and colleague interactions with good working relationships.

RESPONSIBLEBUSINESS:

Maintain and order supplies

and equipment in a timely and efficient manner while minimising waste and

maintaining ‘green’ initiatives (example: container recycling and cleaning

agents).

May maintain procedures for security of lost

and found items.

Perform other duties as

assigned. May also serve as manager on duty.

ACCOUNTABILITY

·

Assists

to regularly conduct yield testing to ensure wastage is kept minimal and that

all Scala recipes are correct and up-to-date.

·

Directs

food apportionment policy to control costs.

·

Monitors

closely the requirements in own section and order the food items at the right

time and in the right quantity for the intended use.

·

Observes

methods of food preparation and cooking, sizes of portions, and garnishing of

foods to ensure food is prepared in prescribed manner.

·

Estimates

food consumption and purchases or requisitions of foodstuffs and kitchen

supplies.

·

Assists

to devise special dishes and develop innovative recipes.

·

Establishes

and enforces sanitation standards for the kitchen.

·

Ensures

that all Touches of Crowne Plaza and the Food and Beverage Top 20 are

implemented.

·

Responds

to the results of the Consumer Audit and ensures that the relevant changes are

implemented

·

Attends

and contributes to all training sessions and meetings as required.

·

Is

knowledgeable in statutory legislation in employee and industrial relations.

·

Exercises

responsible behaviour at all times and positively representing the hotel team

and Crowne Plaza International.

·

Maintains

strong, professional relationship with the relevant representatives from

competitor hotels, business partners and other organisations.

·

Reads

the hotel's Employee Handbook and have an understanding of and adhere to the

hotel's rules and regulations and in particular, the policies and procedures

relating to computer resources, fire, hygiene, health and safety.

·

Ensures

high standards of personal presentation and grooming.

·

Responds

to changes in the Food and Beverage function as dictated by the industry,

company and hotel.

Carries

out any other reasonable duties and responsibilities as assigned

QUALIFICATIONSAND REQUIREMENTS

High

School Diploma / secondary education / Hotel management/Apprenticeship, minimum

two years’ experience in a Five Star Hotel with same or similar designation

experience. Must be able to speak local language(s).

The statements in this job description areintended to describe the essential nature and level of work being performed.They are not intended to be ALL responsibilities or qualifications of the job.

Job: Restaurant

Location: India-Chennai

Requisition ID: CHE000518