Sous Chef @ibis Mumbai Vikhroli

• Manage Staff in each sections assisgned to ensure the proper use of equipment & efficient completion of all tasks.
• Develop & update departmental SOP manual, details standards of performance, Policies, procedures and service standards pertinent to the efficient operation of the kitchen in accordance to hotels policies, standards and municipality requirement.
• Identify market needs and trends in terms of food menus for both hotel guests and the local market.
• Monitor and analyse menus and products of competitive restaurants and other hotels departments.
• Planning and directing food preparation and culinary activities.
• Estimating food requirements and food/ labor costs.
• Recruit and manage kitchen staff.
• Comply with nutrition and sanitation regulations and safety standards.
• Maintain a positive and professional approach with coworkers and guests.

• Hotel Management Degree/ relevant diploma in culinary.
• 8+ years of Hotel Industry experience.
• Strong operational/ Technical knowledge.
• Strive for results (Success oriented, data finder, Proactive)

•Able to work under pressure and meet deadlines.

•Strive for results (Success oriented, data finder, initiate / pro-active).

•Excellent Communication Skills

•Ability to think strategically, inductively & creatively.

•Pleasant personality & grooming.

•Comfortable taking ownership  of projects.

•Thorough understanding of marketing and negotiating techniques