Position: Executive Sous Chef (Hot Job)

  • No. of Openings Few
  • Category Hospitality/Tourism
    (Food/Beverages)
  • Job Location Rupandehi District
  • Job Level Senior Level
  • Salary Negotiable
  • Education Level Culinary institute diploma/chef certification or other relevant apprenticeship required.
  • Experience Minimum 5 years experience in a luxury International property as Chef is required.
  • Expiry date Jun 30, 2017 (Expired)
Job Description
  • To act as liaison between the Executive Chef and all kitchen staff in order to identify the strengths and potentials of each person and to assign them to the location best suited to their talents.
  • To supervise the daily operation, food preparation and presentation in all kitchen areas.
  • To take active part in the actual food preparation.
  • To ensure that products are consistently prepared according to the highest possible standards.
  • To develop and prepare menus for the staff canteen that meet the quality, quantity, nutritional value and cultural needs of the crew, obtain approval of these menus from the Executive Chef and delegate preparation to the Sous Chef and Cooks.
  • To train, coach, council, support and delegate all of the kitchen staff.
  • To guide all the kitchen staff, and to ensure that everyone is updated with relevant information at all times.
  • To monitor and develop the work schedules and section plans for all the kitchen staff.
  • To conduct performance appraisals for all the kitchen staff in conjunction with the Executive Chef.
  • To review job applications and to interview and recommend suitable applicants accordingly in conjunction with the Executive Chef.
  • To ensure that all the kitchen staff food handlers comply with the latest Health and Sanitation regulations at all times and to assist the Executive Chef in overseeing the entire cleaning procedure for food handlers in the kitchen.
  • To know the requirements of the menus and to forecast and requisition all of the kitchen items according to operational needs through the Hotel Stores in conjunction with the Sous Chefs.
  • To follow up on culinary trends in order to create and plan new menus in conjunction with the Executive Chef and Food and Beverage Manager.
  • To ensure that any maintenance issues in all kitchen areas are reported in a timely manner and that the work orders are followed up on accordingly.
  • To monitor and control the inventory of all kitchen preparation rooms.
  • To administer and oversee the “Buddy” program for all new kitchen staff and to follow up accordingly.
  • To ensure that all kitchen work registration forms are completed correctly and handed in to the Executive Chef in a timely manner.
  • To ensure that the kitchen overtime is submitted to the Executive Chef in a timely manner.
  • To adhere to and to ensure that all kitchen preparation room staff adheres to all company policies and procedures, manuals and directives.
  • To ensure that leftover foods are kept to a minimum.
  • To assist the Executive Chef in controlling the food cost as well as the operation costs in all the kitchens, staff kitchen, maintaining given standards and product quality.
  • To monitor and control the use of consumables in all the kitchens.
  • To monitor and control the overtime for all the kitchens.
  • To monitor and assist the Executive Chef in controlling vacation schedules for all kitchen staff.
  • To monitor and control all kitchen expenditures to ensure that it stays within the limits of the consumable and M&R (Maintenance & Repair) Budget.
  • To ensure that the proper use of personal protective equipment in all the kitchens is implemented at all times.
  • To ensure that safe lifting techniques are practiced at all times in all the kitchens.
  • To ensure all newly hired kitchen staff are instructed on all safe/proper kitchen equipment handling and to ensure that safe/proper kitchen equipment handling is practiced at all
Job Specification
  • Must have experience in a large luxury food operation, specializing in Indian Cuisine.
  • Must have a very strong, balanced background in the culinary field and a sound knowledge of culinary arts and fine dining is essential.
  • Understands all aspects of the kitchen including bakery, pastry, butchery and fish preparation area, hot and cold kitchen, as well as the managerial aspects of these operations.
  • Highly motivated with a strong drive and high level of energy and flexibility.
  • Fluent in written and spoken English & Hindu. Knowledge of any additional language is a plus.
  • Must have excellent communication skills.
  • Must have very good administrative skills (proficient in Outlook, Word and Excel).
  • Must have excellent organizational skills and show attention to detail.
  • Must possess excellent leadership skills and the ability to interact with all levels of people.
  • Must be able to communicate and implement corrective action steps in an effective, yet diplomatic fashion.
  • Must be able to remain calm under pressure.
  • Needs to have an outgoing personality and has to possess a positive attitude, maintaining a friendly and approachable demeanor while remaining firm at all times.
Apply Instruction

Interested and qualified candidates are requested to send your updated Curriculum Vitae to [email protected] Only shortlisted candidates will be called for the further selection process(es).

This job has been expired on 2017-06-30
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About Company
Tiger Palace Resort is in Bhairahawa, in the fertile, subtropical Terai region of Nepal. Situated to the south of the legendary Himalayas, the resort is ...
Tiger Palace Resort is in Bhairahawa, in the fertile, subtropical Terai region of Nepal. Situated to the south of the legendary Himalayas, the resort is easily accessible from India or Kathmandu, offering guests a sophisticated and thrilling getaway.  Luxurious accommodation, superb leisure facilities and top-class dining options make Tiger Palace Resort a perfect venue for holidays, quick breaks, conferences and weddings.
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