Indian Sous Chef - Local Hire ( Sous Chef having expertise in specialty Indian Cuisine)

Location
Dubai
Salary
Undisclosed
Posted
08 Sep 2016
Closes
06 Oct 2016
Ref
HIAB-FBP-AUG112016
Job Type
Chefs, Sous Chef
Sector
Hotel
Job Level
Non-Management

To implement the consistent delivery of superior customer service through the Customer Service Recovery.

To ensure that the department creates a professional impression to customers and team members.

To review and act upon customer feedback relevant to your areas of responsibility.

• This to include customer complaints and compliments.

 • To be fully aware of budgeted and actual departmental financial targets. This is to include gross profits (food), stock levels and departmental profits.

• To produce and update business forecasts for your department where required.

• To be fully aware of and control departmental operating costs in line with forecasted business levels.

• To be fully aware of and assist with purchasing in department by effective use of Food Beverage Material System (FBM).  

• To assist with ensuring food profit and other related targets for your departments are exceeded.

To ensure all stocks are stored and rotated correctly in line with Food Safety requirements, following company policy to meet statutory legislation. This to include recording temperature, checks of food commodities.

To assist in ensuring the profitability of food operations and Gross Profit management. This is to include carrying out food stock-takes as required.

To follow all procedures and processes of food and beverage controls to meet company requirements.

To cost menus as required.

To assist with maintaining and improvement of departmental operating standards.

To positively approach sales opportunities in order to maximize sales revenue and exceed budgeted sales targets for the department.

To assist with and suggest promotional opportunities to enhance departmental sales to meet and exceed budget. This is to include planning, implementation and review of food promotions.

• To keep all department team members sales focused.

To lead and motivate team members to create a team environment which promotes good employee morale and ensures a high level of commitment and pride in the hotel.

Maintain effective communication within your team by holding regular briefing sessions and attending hotel meetings when required.

• To supervise work of Junior Chefs, including their use of dangerous equipment.

•To be responsible for ensuring departmental training is carried out to the standard required.

• To carry out quality planned training and development in a systematic and professional way in order to meet the needs of the business and assist in individual team member’s personal development. To ensure training is recorded for all members following the Company Policy.

• To assist with the compilation of the kitchen Training Plan to meet the hotel business objectives and develop team members.

• To assist with carrying out performance reviews for team members every six months or twice a year, following company guidelines.

• To assist with the setting of clear objectives for departmental team members, linked with the hotel’s Business Plan.

• To assist with the recruitment of new departmental team members up to supervisory level, in line with the Company Recruitment policy.

• To continuously coach and counsel colleagues.

• To participate with reviewing training in meeting objectives.

• To assist with ensuring unacceptable behavior and performance is corrected, in line with the company disciplinary procedures, where this forms are part of your responsibilities.

To supervise the department to ensure effective operation on a day to day basis while maintaining company standards consistently, with attention to details. This is to ensuring shift controls and procedures are adhered to.

To assist with creating and updating standards manuals and cleaning schedules.

To comply with statutory and company requirements for Health and Safety, Risk Assessment, Disability and all employment legislation and ensure all team members are trained accordingly.

• To implement action on Hygiene Audits in order to enhance the environment and achieve positive consistent results.

To keep yourself informed of the hotel’s goals and objectives and those of other departments, maximizing the role you play in delivering the hotel budget targets.

To operate I.T. systems in line with company standards where required.

To assist with ensuring the department actively maintains and supports Investors in people procedures and practices in order to ensure re-recognition.

To attend training when required.

To be fully aware of and strictly adhere to Fire, Bomb, and Health and Safety procedures.

To adhere to all security procedures lay down by the hotel and company.

To be fully aware of and comply with hotel and company rules and regulations as identified in the team member handbook.