Executive Sous Chef

Job Description

Title: Executive Sous Chef

Company Name: Radisson Blu Chattogram Bay View

Vacancy: 01

Age: 40 to 55 years

Job Location: Chattogram (Chattogram Sadar)

Salary: Negotiable

Experience:

• At least 5 years
• The applicants should have experience in the following business area(s): Hotel, Restaurant, Coffee Shop, Catering, Bar/Pub

• Bachelor/Honors
• Diploma

• At least 5 years
• The applicants should have experience in the following business area(s): Hotel, Restaurant, Coffee Shop, Catering, Bar/Pub

• Age 40 to 55 years

• Minimum two years experience as Sous Chef or equivalent role
• Previous supervisory experience required
• Previous culinary management experience in high volume restaurant
• Minimum 3 years culinary degree required, three – four year degree preferred Able to resolve conflicts with guests, supervisor and employee
• Collaborate effectively with other hotel employees and managers to ensure teamwork
• Excellent multitasking skills
• Basic computer skills required
• Extensive knowledge or menu development, knowledge of both international and domestic dishes & working in Bangladesh or abroad.

Context:

Lead the kitchen operations and staff to provide menu items prepared and presented to with high quality and consistency while assisting the executive chef manage within budget.

AREAS OF RESPONSIBILITY

•  Participates in the development and implementation of business strategies for the hotel which are aligned with Carlson’s overall mission, vision values and strategies

•  Assists the Executive Chef in managing to meet financial and guest satisfaction goals 

• Ensures quality and consistency in the preparation and presentation of menu items

•  Conducts food inventory and makes orders to meet demand of restaurant outlets and banquet departments

•  Participates in food tastings and reviews competition menus to share input and suggestions with Executive Chef

•  Maintains menu recipes and instructs kitchen staff on preparation of menu items to recipe

•  Maintains product consistency by conducting inspections of seasonings, portion and appearance of food

•  Coordinates service with restaurant and banquet operations 

• Manages the kitchen operation

•  Monitors uniform and professional appearance of Kitchen staff to meet safety, presentation, and other requirements of each outlet

•  Complete assigned kitchen projects in a timely and professional manner

•  Ensures that proper sanitation practices and documentation are followed to meet or exceed food safety guidelines

•  Schedules Sous chefs and kitchen staff based upon forecasted volumes

• Supports Food & Beverage Outlets

•  Works closely with Executive Chef to ensure success banquet and outlets

•  Manages Food & Beverage Outlets as needed

•  Assists in training restaurant kitchen staff

• Assists in planning and preparation of banquet and off-site events

•  Attends banquet meetings concerning event menus and food presentation

•  Manages food delivery, kitchen staffing, and preparation setup of food preparation stations for off-site catered events 

• Creates 100% guest satisfaction by providing the Yes I Can! Experience through performance that demonstrates the standards of genuine hospitality and exceeding guest expectations. Provides employees with the training and resources they need to maximize employee engagement and deliver Yes I Can! service and teamwork

•  Communicates and reinforces the vision for Yes I Can! service to employees

•  Ensures that employees provide Yes I Can! genuine hospitality and teamwork on an ongoing basis

•  Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis

•  Seeks opportunities to improve the customer experience by seeking customer feedback and reviewing management reports and developing strategies to improve department and hotel services

•  Provides employees with the tools, training and environment they need to deliver Yes I Can! service and teamwork

• Adheres to hotel policies and procedures

• Keep Manager promptly and fully informed of all problems or unusual matters of significance

• Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position

• Maintains a favourable working relationship with all other hotel employees to foster and promote a co-operative and harmonious working environment

• At all times projects a favourable image of the Hotel to the public

• Abide by all Brand rules and regulations

• Adhere to all Brand policies and procedures

• Actively support and promote Workplace Health and Safety within the work environment

• Perform any other reasonable duties as directed by your Department Head, the General Manager or his/her designate

Compensation and Other Benefits:

• Provident fund & Gratuity

• Health Insurance

• Festival Bonus - Yearly 03 (Religions Festivals & Pohela Boishakh)

• Service Charge with equal sharing

• Yearly Incentive bonus & Increment as per policy

• Free Duty Meal

• Free Uniform & Laundry service

• In-house medical facility and discount on pathology examinations for family members (Parents and next of keen)

• Mobile Bill as per company policy