IHG Sous Chef (550051) in Chennai, India
Assists in the
kitchen, contributing to the overall success of the outlet, in accordance with
the hotel’s standards and financial goals for Food and Beverage Division in a manner
consistent with the standards set by Crowne Plaza Chennai Adyar Park.
Crowne Plaza ® , we want our
guests to feel able to do their best, achieve their goals and be recognised for
their success. To help them we need you to stay One Step Ahead and:
Create confidence –
by being an expert at what you do; by acting and looking the part and adaptingyour style to match your guests’ pace in all you do.
Encourage success – by supporting and
respecting your guests and their goals; by recognising them and making
them feel valued and important; and offering thoughtful choices to help them
feel restored and balanced.
Make it happen –
by being perceptive to your guests’ needs; by taking ownership for getting
things done and working seamlessly with others to help guests be
to maximise employee productivity through the use of multi-skilling,
multi-tasking and flexible scheduling to meet the financial goals of the
business as well as the expectations of the guests.
attention on improving productivity levels and the need to prudently manage
utility/payroll costs within acceptable guidelines ensuring optimum deployment
and energy efficiency of all equipment.
new technology and equipment are embraced, improving productivity whilst taking
work out of the system.
hands-on management, closely supervises the Kitchen employees in the performance
of their duties and ensures this is in accordance with policies and procedures
and applicable laws.
to oversee the punctuality and appearance of all Kitchen employees, making sure
that they wear the correct uniform and maintain a high standard of personal
appearance and hygiene, according to the hotel and department’s grooming
to prepare and post weekly work schedules, making sure that they reflect
business needs and other key performance indicators.
the skills and effectiveness of all Kitchen employees through the appropriate
training, coaching, and/or mentoring.
to delegate as appropriate the duties and responsibilities necessary to trained
employees who are well equipped and resourced to correctly
accomplish these tasks.
effective training programmes for employees in coordination with the Training
Manager and their Departmental Trainers.
employees to be creative and innovative, challenging and recognising them for
their contribution to the success of the operation.
in conducting annual Performance Development Discussions with employees and
supports them in their professional development goals.
the implementation of The People Philosophy, demonstrating and reinforcing Crowne
Plaza’s Values and Culture Characteristics.
that employees have a complete understanding of and adhere to employee rules
that employees follow all hotel, company and local rules, policies and
regulations relating to fire and hazard safety, and security.
to ensure that all guest contact culinary employees deliver the brand promise
and provide exceptional guest service at all times.
to ensure that employees also provide excellent service to internal customers
in other departments as appropriate.
all guest and internal customer complaints and inquiries in a courteous and
efficient manner, following through to make sure problems are resolved
positive guest and colleague interactions with good working relationships.
Maintain and order supplies
and equipment in a timely and efficient manner while minimising waste and
maintaining ‘green’ initiatives (example: container recycling and cleaning
May maintain procedures for security of lost
and found items.
Perform other duties as
assigned. May also serve as manager on duty.
to regularly conduct yield testing to ensure wastage is kept minimal and that
all Scala recipes are correct and up-to-date.
food apportionment policy to control costs.
closely the requirements in own section and order the food items at the right
time and in the right quantity for the intended use.
methods of food preparation and cooking, sizes of portions, and garnishing of
foods to ensure food is prepared in prescribed manner.
food consumption and purchases or requisitions of foodstuffs and kitchen
to devise special dishes and develop innovative recipes.
and enforces sanitation standards for the kitchen.
that all Touches of Crowne Plaza and the Food and Beverage Top 20 are
to the results of the Consumer Audit and ensures that the relevant changes are
and contributes to all training sessions and meetings as required.
knowledgeable in statutory legislation in employee and industrial relations.
responsible behaviour at all times and positively representing the hotel team
and Crowne Plaza International.
strong, professional relationship with the relevant representatives from
competitor hotels, business partners and other organisations.
the hotel's Employee Handbook and have an understanding of and adhere to the
hotel's rules and regulations and in particular, the policies and procedures
relating to computer resources, fire, hygiene, health and safety.
high standards of personal presentation and grooming.
to changes in the Food and Beverage function as dictated by the industry,
company and hotel.
out any other reasonable duties and responsibilities as assigned
School Diploma / secondary education / Hotel management/Apprenticeship, minimum
two years’ experience in a Five Star Hotel with same or similar designation
experience. Must be able to speak local language(s).
The statements in this job description areintended to describe the essential nature and level of work being performed.They are not intended to be ALL responsibilities or qualifications of the job.
Requisition ID: CHE000518