Job Description

Company Description

Novotel Chennai Chamiers Road

• Responsibilities for executive sous chef
• Ensures consistent quality and presentation of menus for all the kitchen including employee restaurant, constantly inspects taste, temperature, portion size and visual appearance
• Promotes Health & Safety in the workplace and ensures all local health regulations are met
• Drive Voice of Guest scores and Meeting Planner results through hands on involvement in the banquet and t kitchens to ensure the highest standard of food is being served
• Ensure the Heart of the House is a clean and organized
• Responsible for ensuring every employee is working effectively and efficiently improving employee morale and employee engagement
• Responsible for the daily back-of-the-house operations
• Communicate with team members and other departments to maintain a positive guest and colleague interactions with good working relationships
• Able to works with the Executive Chef to supervise the quality and consistency in all outlets in the resort
• Ensure that sufficient quantities of pre-prepared items are available to meet projected demands are are stored in a manner, which increases their usefulness maintain quality
• Hire, train, and develop each heart of the house Employee using the Be the Difference service elements and other appropriate training as needed
• Manage all Kitchens in the absence of the Executive Chef
• Create all food menus with the guidance of the Executive Chef
• Conduct daily shift briefings with all Sous Chefs
• Maintains knowledge of local competition and general industry trends
• Oversees weekly and monthly inventories
• Ability to control food waste and identify opportunities for improvement of food/labor costs
• Creates a highly functional, teamwork-orientated back of house team
• Responsible for the overall management of the restaurant kitchen including supervising activities of supervisors, cooks and utilites

• Technical literacy, including Microsoft Word and Excel, payroll management and point of sale systems
• Oversee all functions as necessary to ensure all food is at the required standard
• Manage the ordering of food products to ensure financial objectives are met and produce is available for all events
• Manage rosters for casual, agency and section staff as per company policy to ensure appropriate resourcing levels
• Distribute work schedules in appropriate sections of kitchen to ensure work is delegated efficiently at all times
• Monitor the use of equipment and provide training where necessary to ensure staffs are using equipment in a safe and proper manner

• Strong leadership, interpersonal and training skills
• Good communication and customer contact skills
• Service oriented with an eye for details
• Ability to work well in stressful & high-pressure situations
• A team player & builder
• A motivator & self-starter
• Well-presented and professionally groomed at all times

Novotel