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

• HSC
• Bachelor/Honors

• At least 5 years
• The applicants should have experience in the following business area(s): Hotel, Restaurant

• Age 40 to 55 years

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