Job Description

Leadership Competencies:

• Change management Generates activity and seeks new challenges to improve work performance demonstrate an optimistic outlook and recovers quickly from failure.
• Decision Making makes sound decisions quickly under pressure takes calculated risks based on adequate information and analysis makes a rational balanced judgment on the basis of available information.
• Managing the work of other Works with an orientation to the future sets clear appropriate and well defined quality objectives encourages others to comply with legal and personal obligations plans while taking into account change and possible difficulties provides teams with clear direction and keeps them focused on tasks Actively supports autonomy and empowerment through appropriate delegation of work sees projects through to completion ensures key objectives are met.
• Motivating and influencing Others creates a climate of teamwork by encouraging harmony, cooperation and communication cares for others by monitoring their well being inspires a positive attitude to work among subordinates and persuades others so that they can adjust their positions and readily gains agreement and support from others, respects the contributions of others.
• People development Encourages a culture of continuous personal and worked-related improvement through own actions and ensures learning from successes and failures Guides and coaches staff passes on personal expertise and draws on the diverse backgrounds skills and knowledge of people while defining and reinforcing standards and appropriate behaviour.
• Problem Development \xe2\x80\x93 reconciles conflict and probes for information for more in-depth relevant information for decision \xe2\x80\x93making analyses numerical data and relevant sources of information in order to draw appropriate conclusions and check facts to establish causes and effects produces new ideas and a rang of solutions to meet the demands of the situation.

Operational:

• Participates in of guests market conditions popularity of various dishes and frequency of menu
• Reviews menus analyze recipes determines food labour ,overhead costs and assigns prices to menu items together with the chef de cuisine
• Directs food apportionment policy to control costs
• Introduces and tests the market with new products which are market-orientated in terms of price and product.
• Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept.
• Supervises cooking and other kitchen personnel and co-ordinates their assignments to ensure economical and timely food production.
• Observes methods of food preparation and cooking, size of portion, and garnishing of foods to ensure food is prepared in prescribed manner.
• Tests cooked foods before plate-up and service.
• Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies.
• Devises special dishes and develops innovative recipes.
• Establishes and enforces nutrition and sanitation standards for restaurant.

Administration:

• Assists the Chef de Cuisine with the development and maintenance of a detailed department operation manual that reflects policies and procedures, work processes and standards of performance within the division. Ensures annual review to accurately reflect any changes.

Payroll and Productivity management:

• Directs subordinates to ensure productivity meets standards given in accordance with design standards and criteria.
• Focus 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.

People Management:

• Through hands on management, supervise closely all outlet chefs and apprentices in the performance of their duties in accordance with policies and procedures and applicable laws.
• Delegate appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained.
• Instil the training philosophies of the company and work closely with the training manager developing departmental trainers, ensuring that all supervisors take an active role in the training and development of employees.
• Develop and assist with training activities focused on improving skills and knowledge
• Ensure employees have a complete understanding of rules and regulations and that behavior complies.
• Monitor employees\xe2\x80\x99 morale and provide mechanisms for performance feedback and development
• Assists in conducting annual performance appraisals providing honest and appropriate feedback
• Effectively communicate guiding principles and core values to all levels of employees.

RESPONSIBILITY:
I) Leadership Competencies:

• Change management \xe2\x80\x93 Generates activity and seeks new challenges to improve work performance demonstrate an optimistic outlook and recovers quickly from failure.

• Decision Making \xe2\x80\x93 makes sound decisions quickly under pressure takes calculated risks based on adequate information and analysis makes a rational balanced judgment on the basis of available information.

• Managing the work of other \xe2\x80\x93 Works with an orientation to the future sets clear appropriate and well defined quality objectives encourages others to comply with legal and personal obligations plans while taking into account change and possible difficulties provides teams with clear direction and keeps them focused on tasks

Actively supports autonomy and empowerment through appropriate delegation of work sees projects through to completion ensures key objectives are met.

• Motivating and influencing Others \xe2\x80\x93 creates a climate of teamwork by encouraging harmony, cooperation and communication cares for others by monitoring their well

\xe2\x80\x93 being inspires a positive attitude to work among subordinates and persuades others so that they can adjust their positions and readily gains agreement and support from others, respects the contributions of others.

• People development \xe2\x80\x93 Encourages a culture of continuous personal and worked-related improvement through own actions and ensures learning from successes and failures Guides and coaches staff passes on personal expertise and draws on the diverse backgrounds skills and knowledge of people while defining and reinforcing standards and appropriate behaviour.

• Problem Development \xe2\x80\x93 reconciles conflict and probes for information for more in-depth relevant information for decision \xe2\x80\x93making analyses numerical data and relevant sources of information in order to draw appropriate conclusions and check facts to establish causes and effects produces new ideas and a rang of solutions to meet the demands of the situation.

CONFIDENTIAL & PROPRIETARY Copyright \xc2\xa9 [2022] V&RO HOSPITALITY PVT LTD. All Rights Reserved. May not be reproduced, disclosed or distributed without the express written permission of V&RO HOSPITALITY PVT LTD. Compliance with this JD is subject to local laws, codes and regulations which supersede this JD Page 1 of 4 II) Operational:

• Participates in of guests market conditions popularity of various dishes and frequency of menu
• Reviews menus analyze recipes determines food labour ,overhead costs and assigns prices to menu items together with the chef de cuisine
• Directs food apportionment policy to control costs
• Introduces and tests the market with new products which are market-orientated in terms of price and product.
• Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept.
• Supervises cooking and other kitchen personnel and co-ordinates their assignments to ensure economical and timely food production.
• Observes methods of food preparation and cooking, size of portion, and garnishing of foods to ensure food is prepared in prescribed manner.
• Tests cooked foods before plate-up and service.
• Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies.
• Devises special dishes and develops innovative recipes.
• Establishes and enforces nutrition and sanitation standards for restaurant.

III) Administration:

• Assists the Chef de Cuisine with the development and maintenance of a detailed department operation manual that reflects policies and procedures, work processes and standards of performance within the division. Ensures annual review to accurately reflect any changes.

IV) Payroll and Productivity management:

• Directs subordinates to ensure productivity meets standards given in accordance with design standards and criteria.
• Focus 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.

V) People Management:

• Through hands on management, supervise closely all outlet chefs and apprentices in the performance of their duties in accordance with policies and procedures and applicable laws.

• Delegate appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained.

CONFIDENTIAL & PROPRIETARY Copyright \xc2\xa9 [2022] V&RO HOSPITALITY PVT LTD. All Rights Reserved. May not be reproduced, disclosed or distributed without the express written permission of V&RO HOSPITALITY PVT LTD. Compliance with this JD is subject to local laws, codes and regulations which supersede this JD Page 2 of 4

• Instil the training philosophies of the company and work closely with the training manager developing departmental trainers, ensuring that all supervisors take an active role in the training and development of employees.

• Develop and assist with training activities focused on improving skills and knowledge

• Ensure employees have a complete understanding of rules and regulations and that behavior complies.

• Monitor employees\xe2\x80\x99 morale and provide mechanisms for performance feedback and development

• Assists in conducting annual performance appraisals providing honest and appropriate feedback

• Effectively communicate guiding principles and core values to all levels of employees.

JOB KNOWLEDGE, SKILLS & ABILITIES

• Familiar with current culinary trends and methods in various ethnic cuisine of the designated outlet
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards
• Equips sound kitchen management menu planning and operational skills
• Good computer skills fully understand the use of it .
• Good command of English and Hindi \xe2\x80\x93 written and spoken
• Capable of maintaining a positive outlook and working well whilst under pressure
• Good communication skills, has the ability to develop close and effective communications
• Highly values employee relationships by actively guiding training, developing and recognizing for outstanding effort and initiative
• Acquire good leadership and people management skills
• Has the required training skills in developing employees to achieve the required standards, goals and exceed guest expectations in the kitchen operations
• Good knowledge of policies and procedures, standards of operation, brand standards, philosophies, initiatives, systems, business, financial reporting and productivity requirements.

QUALIFICATION STANDARDS

• Familiar with current culinary trends and methods in various ethnic cuisine of the designated outlet
• Coffee Shop experience is must
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards
• Equips sound kitchen management menu planning and operational skills
• Good computer skills fully understand the use of it .
• Good command of English and Hindi \xe2\x80\x93 written and spoken
• Capable of maintaining a positive outlook and working well whilst under pressure
• Good communication skills, has the ability to develop close and effective communications
• Highly values employee relationships by actively guiding training, developing and recognizing for outstanding effort and initiative
• Acquire good leadership and people management skills
• Has the required training skills in developing employees to achieve the required standards, goals and exceed guest expectations in the kitchen operations
• Good knowledge of policies and procedures, standards of operation, brand standards, philosophies, initiatives, systems, business, financial reporting and productivity requirements.
• Diploma / Degree in food and beverage / hospitality management, additional improvement programs in F&B.
• Prior experience of Sous Chef or Minimum two YEARS a Junior Sous chef in a similar large scale hotel.

Job Types: Full-time, Regular / Permanent Salary: 960,000.00 - 965,000.00 per month Benefits:

• Food provided

Schedule:

• Flexible shift

Ability to commute/relocate:

• Kochi, Ernakulam - 682001, Kerala: Reliably commute or planning to relocate before starting work (Required)

Experience:

• total work: 6 years (Preferred)

Speak with the employer
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