Junior Sous Chef - Indian

*Manages the kitchen shift operations and ensures compliance with all the set policies, standards and procedures

*Conducts regular manager and departmental staff meetings to ensure an effective two-way communication process is followed.

*Inspects the equipment condition on a regualar basis and informs the Sous Chef if a replacement is required.

*Inspects the kitchen areas regularly to note and immediately rectify operational flaws if any.

*Estimates daily production needs on a weekly basis and communicates production needs to the Sous Chef.

*Assists Sous Chef with all kitchen operations and preparation.

*Ensures quality consistency of mise-en-place, finished food and ensures that team members are assigned to carry out tasks as per standard recipe in the kitchens.

*Assists in determining 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.

*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.

*Assists in developing new a la carte and buffet menus for the restaurants, keeping in mind current trends in food and competition analysis.

*Enhancing culinary experiences by customizing and innovating new concepts like Food Festivals.