Sous Chef

1 Strategy Development and Planning *Understands the hotels annual business strategy.
*Follows departmental goals and strategies and ensures alignment with the hotel business strategy.
*Conducts periodic competition analysis and plans tactical strategies to increase and maintain a leading share in the market. 2 Financials Resource Management *Reviews financial reports and statements to determine how the restaurants are performing against budget.
*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 for all the restaurants based on stock levels and usage in the kitchens.
*Follows the set standards with regards to wastage, spoilage records, consumption record of all the restaurants.
*Monitors the quality of raw materials and ensure indents are in line with the food cost budgets of the restaurant.
*Assists the Executive Chef in menu engineering of the restaurants and follows the menu pricing based on the same.
*Sources the best products constantly and aims to improve quality by developing purchase specifications for products. 3 Process *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. 4 Customer *Reviews guest feedback on TrustYou (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. 5 People *Drives set restaurants goals which is in line with the department strategies. Communicates goals, conducts Q-Chats (quarterly performance reviews), analyses performance and provides the relevant input to Excecutive Sous Chef for training programs.
*Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills in consultation with the Executive Sous Chef.
*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.
*Conducts training as per the training calendar and recommends suitable training programs to address individual capability gaps to the Executive Sous Chef. Participates in the certification of team members in key skills. Ensures self and team members attend appropriate core training classes.
*Maintains a culture of recognition by actively participating in the STARS (Special Thanks and Recognition System) Program.
*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 Sous Chef.
*Approves duty rosters prepared by the Junior Sous Chefs and leaves of direct reportees. 6 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 done as per FSSAI (Food Safety and Standard Authority of India) guidelines.
*Monitors the entire shop floor operations and conduct random checks on all processes to ensure hygiene, quality and adherence to standards.
*Prepares the internal audit checklists as per the IHCL Safety Guidelines.
*Adheres to all departmental legal compliances. 7 Safety *Identifies risks and develops HIRA (Hazard Identification and Risk Assessment).
*Ensures adherence to HACCP systems, Critical Control Points, OPRPS and control measures in the FSMS systems are verified and 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)