Sous Chef

Pullman Chennai Anna Salai offers 232 stylish rooms, a swimming pool, fitness center, spa, two signature dining venues, versatile banquet spaces, boardrooms, and social lounges-ideal for business and leisure travelers. The hotel is perfectly equipped to host a wide range of MICE events, featuring versatile modular venues that can accommodate up to 400 guests, from intimate meetings to grand celebrations.

Operation

• Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work
• Ensure personal cleanliness and proper deportment of all team members
• Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage
• Discuss with the Executive Chef and recommends menu price adjustments
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner
• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
• Suggest new recipe/products which may improve quality of food or lower food cost
• Check the maintenance of all kitchen equipment
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

Team Management

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
• Interview, select and recruit team members
• Identify and develop team members with potential
• Conduct performance review with the team
• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service

Operations Management

• Check all equipment prior to service where applicable.
• Distribute work schedules in appropriate sections of the Kitchen and delegate work to ensure deadlines assigned by Senior Management are met. 
• Liaise with outlet Managers to facilitate service delivery and ensure standards are maintained.
• Monitor the presentation of food to ensure it complies with company standards and guidelines as per prescribed recipes.
• Record all recipes and update the manual as required to ensure the Kitchen has comprehensive information at all times. 
• Oversee all front of house food set ups to ensure they are as per guidelines set by the Executive Chef.
• Organize rosters for casual, agency and section staff as per guidelines set by the Executive Chef.
• Promote an environment of team work to facilitate the achievement of department and ACCOR objectives. 
• Monitor quantity and quality of food products for the assigned section to ensure compliance with ACCOR standards. 
• Evaluate systems and procedures to facilitate continuous improvement in the delivery of products and services.  
• Monitor the operation of the Kitchen to ensure HACCP procedures are followed and clear records are kept at all times. 
• Training; coordinates with the training manager, ensure new joinees are inducted with proper departmental orientation, explain tasks, and ensure that existing team members are empowered with new skills and wherever possible multi-skilling is done on merit. Maintains relevant documentation for training needs and completion of sessions.
• Counseling, every team member performance needs to be evaluated on a periodic basis and follow standard procedure laid down by the management. Motivate and encourage slow learners to enable brisk and efficient delivery of tasks. Conducts individual appraisals, understands need for motivation, growth and retention of team members.

• Minimum Primary school education
• Additional certification(s) from a reputable Culinary school will be an advantage
• Minimum 3 years of relevant experience in a similar capacity
• Good reading, writing and oral proficiency in English language
• Ability to speak other languages and basic understanding of local languages will be an advantage

• WHAT IS IN IT FOR YOU:
• Come As You Are
• Work With Purpose
• Grow, Learn and Enjoy
• Explore Limitless Possibilities