Executive Sous chef

Raffles Jaipur

Job Summary/Purpose:

This position is responsible for providing prompt and professional Culinary experience to Hotel’s guests

Key Areas:

1. Knowledge

2. Service

3. Operations

4. Leadership

5. Values

Special Note:

The attached key areas, responsibilities and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be construed as a detailed description of all the work requirements that may be inherent in the job.

SECTION TWO: KEY AREAS

Position Executive sous chef

RESPONSIBILITIES

ACTIVITIES

1. Knowledge and Ability

• To have thorough knowledge of all SOP’s and P&P’s for Culinary department
• To have thorough knowledge of local rules and regulations
• To have advance knowledge Accor Online Platforms
• To have extensive knowledge of hospitality sector, especially upper luxury segment
• To have thorough knowledge about Raffles brand values, LQA Standards and Forbes Standards,
• Good written and verbal communication skills in English
• Able to develop rapport with colleagues and management staff
• Ability to work cohesively with co-workers as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times
• Ability to promote positive relations with guests and patrons
• Able to exercise good judgement with difficult guests
• Understanding and ability to work in a multi-cultural environment

2. Service

• Foster Raffles Values; Authenticity, Humility, Excellence, Generosity, Graciousness, Stewardship
• Internalize Raffles Brand personality; Charismatic, Cultured, Charming, Warm, Witty, Joyful
• Go extra mile to make sure every employee's needs are not just met, but exceeded.
• Treat every employee with respect and make them feel valued
• Create relationship with employees that is based on open and sincere communication which leads to building long lasting trustful relationships
• Go extra mile to make sure every guest needs are not just met, but exceeded.
• Assist and support team members and other departments in order to ensure a smooth operation
• Hire the right talent in the right position and ensure that existing talents are retained to have employees who exhibit higher engagement
• Save cost and time by following innovative practices and implementing them to existing processes for adapting changing conditions
• Never fail the Top 5 Service Excellence

• Look at me
• Smile at me
• Talk to me
• Listen to me
• Thank me

3. Operations

• Check all equipment prior to service where applicable.
• Distribute work schedules in appropriate sections of the Kitchen and delegate work to ensure deadlines assigned by Senior Management are meet.
• Liaise with Director of Restaurants & Bar, Restaurant Manager’s & Assistant Manager has to facilitate service delivery and ensure standards are maintained.
• Monitor the presentation of food to ensure it complies with company standards and guidelines as per prescribed recipes.
• Record all recipes and update the manual as required to ensure the Kitchen has comprehensive information at all times.
• Oversee all front of house food set-ups to ensure they are as per guidelines set by the Culinary Director.
• Organize rosters for casual, agency and section staff as per guidelines set by the Culinary Director.
• Promote an environment of teamwork to facilitate the achievement of department and Fairmont Jaipur objectives.
• Monitor quantity and quality of food products for the assigned section to ensure compliance with Fairmont Jaipur standards.
• Evaluate systems and procedures to facilitate continuous improvement in the delivery of products and services.
• Monitor the operation of the Kitchen to ensure HACCP procedures are followed and clear records are kept at all times.
• Training coordinates with the training manager, ensure new joiners are inducted with proper departmental orientation, explain tasks, and ensure that existing team members are empowered with new skills and wherever possible multi-skilling is done on merit.
• Maintain relevant documentation for training needs and completion of sessions.
• Counselling, every team member performance needs to be evaluated on a periodic basis and follow standard procedure laid down by the management.
• Motivate and encourage slow learners to enable brisk and efficient delivery of tasks. Conducts individual appraisals, understands need for motivation, growth and retention of team members.

4. Leadership

• Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features
• Be well versed in hotel fire & life safety/emergency procedures
• Attend all briefings, meetings and trainings as assigned by management
• Report for duty on time wearing clean and complete uniform at all times
• Maintain a high standard of personal appearance and hygiene at all times
• Perform other reasonable duties assigned by the assigned by Manager / Management of the Hotel

5.Values

• Authenticity
• Humility
• Excellence
• Generosity
• Graciousness
• Stewardship

SECTIONTHREE: JOB SPECIFICATIONS

Position Executive sous chef

CHARACTERISTICS

REQUIRED

ESSENTIAL

DESIRABLE

PHYSICAL

• Neat appearance
• Articulate
• Good Posture

LANGUAGES

• Oral and written fluency in English
• Local language

• Other languages

QUALIFICATIONS /

TRAINING

• Post-Secondary Education or relevant qualifications in Hotel Management

WORK EXPERIENCE

• Minimum 2 year of experience as Executive sous chef preferably in luxury hotel

DISPOSITION

Leadership;

Relationships;

Character;

Potential

• Motivator and self-starter
• Displays initiative
• Commitment to professional values
• Team builder

OTHERS

• Industry Network
• Good training skills

• Coaching certificate