Job Description

Objective of the role: The Executive Sous Chef assists the Executive Chef in making strategic decisions as a business leader of a hotels\' Food & Beverage/Culinary operations. The position ensures Food Production Operations meet the brand standards, targets customer needs, ensures associate satisfaction, focuses on growing revenue, maximizes the financial performance of the department and oversees the development & implementation of the departmental strategies. The Executive Sous Chef must follow hotel-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brands\' target customer, resulting in creating iconic and profitable restaurants. Key Areas and Activities Strategy Development and Planning .Assists the Executive Chef in developing departmental goals and strategies to ensure alignment with the hotels\' business strategy. .Conducts periodic competition analysis and plans tactical strategies to increase and maintain a leading share in the market. .Assists the Executive Chef in coordinating with the General Manager, Director of Food & Beverage & Public Relations Manager/Director of Sales to plan events for the customer. .Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change. Financials & Resource Management .Reviews financial reports and statements to determine how restaurants are performing against the budget. .Assists in the analysis of information, plans expenses against forecasted revenues so as to ensure that the departmental EBITDA percentage is achieved on a monthly basis. .Manages and allocates resources to optimize cost in line with targets and conduct periodic reviews. .Monitors the procurement of various items based on stock levels and usage in the kitchens. .Assists the Executive Chef in setting standards with regards to wastage, spoilage records, and consumption record of all the restaurants. .Monitors the quality of raw materials and ensures that indents are in line with the food cost budgets of the restaurant. .Assists the Executive Chef in reviewing the menu engineering of all the restaurants in co-ordination with the Director of Food & Beverage and develops the menu pricing based on the same. .Maintains good relationships with partner vendors and actively involve them in new product development and quality assurance. .Sources best products constantly and aims to improve quality by developing purchase specifications for products as per the hotel standards. Process .Conducts regular manager and departmental staff meetings to ensure an effective two-way communication process is followed. .Attends all hotel meetings as and when required. .Co-ordinates with Director of Engineering and Director of Food & Beverage to periodically review the equipment condition: to check its efficiency and if a replacement is required. .Walks through all 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 TrustYou Scores and share with the team members. .Monitors the stewarding activities in the kitchen. .Maintains quality consistency of mise-en-place and finished food, ensures that team members are assigned to carry out tasks as per standard recipes in designated kitchens. .Ensures standard recipes and brand standard specifics, portion control and wastage control processes are followed by the Sous chef and other team members. .Ensures relevant buffet displays or set ups are done as per operational needs and in consultation with the HOD. .Ensures short supplies and non-available ingredients are procured by the Materials Department. Customer .Reviews guest feedback on TrustYou (Guest Email Feedback System) and on Social Media Platforms and ensures appropriate corrective action is taken. .Facilitates the development of creative solutions to overcome obstacles and ensures its 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. .Maintains regular contact with corporate and individual guests, and builds strong relationships with them. .Reviews the development of new a la carte and buffet menus for all restaurants, keeping in mind current trends in food and competition analysis. .Enhancing culinary experiences by customizing and innovating new concepts like Food Festivals. People .Recruitment and Onboarding - Partnering with Human Resources to develop departmental workforce plans, hiring schedule, interview and select candidates that demonstrate the TATA and IHCL values along with core functional expertise. Assign buddies to new team members and monitor the progress of departmental induction. .Performance Appraisal - Follow the department and sub-department goals set by the HOD which is in line with the hotel and departments\' strategies. Communicate goals, conduct Q-Chats (quarterly performance reviews), analyse performance and provide relevant input for training programs. .Coaching/ Counseling/ mentoring - Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. .Disciplinary - Escalates misconduct by the team member to the HOD and participates in the disciplinary procedure. Must adhere to the standards of Tata Code of Conduct and values of IHCL. .Training - Identifying departmental and individual training needs, developing training calenders, conducting training and recommending suitable training programs to address individual capability gaps. Participate in the certification of team members in key skills. Ensures that he/she and team members attend appropriate core training classes. .Rewards & Recognition - Maintains a culture of recognition by actively participating in the STARS (Special Thanks and Recognition System) program. .Engagement - Demonstrates a culture of Trust, Awareness and Joy by conducting departmental meetings, reviewing V-Connect feedback, drawing and implementing suitable action plans in consultation with the Executive Chef. .Leave Management- Approves duty rosters prepared by the Sous Chefs and leaves of direct reportees. Audit and Compliance .Reviews audit findings - Safety/Hygiene and TPAM (Taj Positive Assurance Model) and takes corrective measures to ensure full compliance. .Ensures storage, labelling and shelf life norms are followed as per FSSAI (Food Safety and Standard Authority of India) guidelines. .Monitors the entire shop floor operations and conducts random checks on all processes to ensure hygiene, quality and adherence to standards. .Follows the internal audit checklists as per the IHCL Safety Guidelines. .Adheres to all departmental legal compliances.\' Safety \'.Identify risks and develop HIRA (Hazard Identification and Risk Assessment). .Ensures adherence to HACCP systems, Critical Control Points, OPRPS and control measures in the FSMS systems are verified, documented and validated. .Adheres to roles and responsibilities pertaining to safety as defined by the hotel from time to time as per the PCM (Progressive Consequence Management) SOP and IMBC (Incident Management and Business Continuity).

foundit