SousChef
ALila Hotel and Residence
Total years of experience :17 years, 9 Months
Comply with Standards of Service and assists in assuring the same from all kitchen employees.
Assists in manage a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.
Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.
Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items.
• Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.
In conjunction with the Executive Chef & Executive Sous Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities.
Establish and require strict adherence to health department and hotel sanitation and food handling guidelines
In conjunction with the Executive Chef and Executive Sous Chef, develop menus & create and ensure adherence to recipes and product specifications. Train kitchen staff on all new menus.
• Responsible for monitoring and ensuring that company systems and standard operating procedures are met for all areas that directly report to him/her. My primary responsibilities are overseeing all aspects of Feast Kitchen, Western Banquets kitchen and event execution.
• Ability to handle multiple tasks and work well in environment with time constraints.
• Ability to troubleshoot effectively.
• Demonstrated excellent communication skills, both oral and written.
• Ability to develop, implement and maintain systems for culinary staff, kitchen assistants.
• Demonstrated effective leadership skills including delegation skills.
• Ability to meet budgets including labor, food and applicable direct operating costs.
• Recommend or conduct disciplinary action, including termination, of culinary team when necessary according to company standards.
• Work with executive sous chef and sous chefs to continually monitor event execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level.
• Conduct hands-on teaching and training in commissary kitchen and at events
• Train and monitor sanitation and food handling in commissary and at events. Develop, implement and maintain sanitation practices and protocol.
• Work with executive Chefs on on-going and biannual menu development for our standard menus, internal menu tastings and photo shoots.
• Thoroughly understand kitchen administrative flow. Assist executive chef in maintenance and upkeep of system.
• Attend operations meetings and banquet event order meetings, and communicate to sous chefs
• Follow all company emergency and safety procedures.
• Maintain professional appearance and behavior when in contact with guests and associates.
• Follow policies and procedures in training manuals and associate handbook.
• Supervises and coordinates activities of 4 Shift leaders, 6 line cooks, 3 salad Prep cooks, 1 butcher, 3 Pastry Cooks, 2 Staff cooks, 5 Utility worker, 4 apprentices and other workers engaged in preparing and cooking.
• Reports to the Group Operations manager and responsible for the kitchen operation.
• Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
• Gives instructions to cooking personnel in fine points of cooking.
• Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.
• Tailor made menu’s for Bush lunches and packed lunch boxes taking into account guest’s dietary requirements, allergens( gluten, lactose, fish, nuts)
• Conduct Training and team development programs for Staff.
• Monthly Employee review
• Create Staff Menu’s
• Generate monthly dry goods, pastry, Meat and dairy orders in liaison with Purchase Dept
• Responsibilities of maintaining all the inventories required for food department and also rigidly follow through the fumigation schedules.
• To check receiving standards at the time of receiving perishables from vendor and to file report for any deviations from S.O.P further on to train vendors on time and temperature, food hygiene. Delivery and receiving. Hygiene of transport Vehicle
Responsible for setting up the hotel Kitchen, taking the Kitchen from a budget hotel to shape up operations up to a premium standard.
Reports to Corporate Chef
Conduct training and team building exercises the kitchen team
Providing hands on expertise in areas that include menu planning, cost control and analysis, staffing, budgeting and marketing.
Designing of SOP’s, Hygine policies and Training plans as per the company norms.
Responsible for conceptualizing and managing the restaurant.
To take care of all banqueting aspects for the hotel.
To manage an ideal food cost to of 27%, so as to keep a check on consumption and minimal wastage, not compromising on quality.
Four and half years of professional cooking and kitchen management experience. Exemplify leadership qualities and professionalism.
Consistently maintained the standards of “Monsoon” - the all day dining restaurant at the Park hotel, Bangalore. An ISO 22000 certified hotel.
Having four and half years of experience in making delicious healthy dishes in The Park hotels all day dining restaurant - monsoon - Bangalore, India.
Skilled in making food at reduced cost without compromising on quality and taste.
Have been trained from chefs of various Park hotels and so expertise in quality procedures and regulations to be followed while making food with respect to ISO 2200.
Also specialized in preparing menu for the day, with good combinations to attract customers.
Can handle high pressure environments and make dishes of good taste and health for large volumes in stipulated time efficiently.
Also efficiently managing a team of chefs and cooks and conducted training for them to handle tasks efficiently and make good delicious food.
Selected as a kitchen management trainee from an All India Interview and posted to Kolkata for off the job management classes for a duration of 3 months
Attended workshops with consultant trainers for the park management training program, Mr.Meyer, Mr. Arun Agarwal, Hibiscus solutions(Delhi) and Corporate training manager Mr.Siraj Mukerjee( presently General Manager of the Park hotel, Bangalore)
To prepare Menu standardization and specification for all day dining restaurant - Monsoon. In consultation with Executive chef for training modules on menu knowledge for F&B production and service staff
To facilitate training on hygiene aspect to prepare for the ISO 22000 audit by TUV Germany
To create sample menus of Table de`hote with trials for the same and implementation in new coffee shop menu
Successfully completed the Park management training program in kitchen(2006-08) and designated as a kitchen executive.(2008- to 2010)