Excutive Sous Chef
Intercontinental Hotels Group-Dubai Marina
Total years of experience :18 years, 6 Months
Assisting the Executive chef in daily operations
Execute his duties and lead the operation and the team in his absence .
Working with the Executive chef towards the achievement of the relate KPOs & Matrices .
Making sure by means of audits, checks etc that the brand standards, Departmental SOPs and PnPs are followed at all times, and understood by the kitchen brigade, and consistency in results is achieved .
Planning and developing various menus, dishes, promotions etc for the right season and various events.
Close coordination and communication with concerned dept. (e.g.Sales/Marketing & Service ) to plan promotions and develop F&B Strategy for the hotel in order to achieve the budget .
Ensuring that various operating costs in the kitchen are all always in tandem with the budget .
Development & training of the junior chefs and their succession planning, including new hiring and appraisal etc .
Close coordination with procurement dept. to ensure the best of the produce is made available with most economical prices .
Making sure the HACCP & DM guidelines are flooded strictly and proper corrective actions are take on deviation if any.
Quality and standards control thru regular checks for all the food preprations
Maintaining the profitability of the opeartion, achieving the budgeted food cost, labour cost and energy consumption .
Develop positive customer relations through proactive interaction with guests and team members,
contractors, and suppliers
Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among guests
& team members
Manage department operations, including budgeting, forecasting, resource planning, & waste mgt.
Identify an effective approach to succession planning
Establish effective & efficient office procedures and policies in handling the daily operations in regards with
menus, purchasing, recruitment and general communication, filing and record keeping. Creating a very strong, GMP & GHP culture in line with HACCP principals and DM guidelines.
Working very closely with the Head Chef, I am responsible for managing the pastry kitchen on a daily basis, ensuring that our dishes meet and exceed customer expectations at all times.
Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all team members to put forward their ideas and utilizing them wherever practical by an inclusive approach
Ensuring available resources meet business needs through the effective management and working roasters
Supporting Brand Standards through the training and assessment of team & contributing to F&B revenue through effective food cost control
managing my team effectively to ensure a well-organized, and motivated team.
Ordering, receiving and follow-ups if any, with Suppliers and vendors, following strictly the set guidelines of the organization regarding procurement.
Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times
Ensure consistent on the job training sessions for colleagues and promote health & safety
Manage day to day operations of the Pastry section in terms of production planning, cost control and execution during service hours with hands on approach.
Producing all the hot and cold desserts, ice creams, sorbets, garnishes, petit fours and sauces for desserts and High Tea pastries, Scones, cakes and preserves etc. on daily basis .Ensuring the proper storage vacuum packing and tagging and stacking of the same.
Co-ordinating with the suppliers for the orders and any special ingredients and keeping a vigil on invoices
Developing new menus and ideas for desserts and making them workable and incorporate them in line with season and festivals and maintaining minimum inventory.
To maintain the highest standards of Pastry in line with Michelin & AA rosette standards.
Improve and maintain guest satisfaction by means of innovation, quality, seasonal menu designing and guest interactions
Manage day to day operations of the bakery and pastry department at one of the ITC’s flagship property, serving to who’s who of the globe Production of Ala carte and buffet desserts, pastries, ice creams and sorbets, setting up of the buffets for lunch and dinner, producing chocolate showpieces and chocolate and sugar amenities for guests and various hampers . Production and quality check for all the bread production with special emphasis on breakfast and producing high-tea items and pastries and bar gratis.
Coordination with concerned departments like Front Office for VIP arrivals and special pre and post arrival room amenities, celebratory cakes
Increase benchmarks of quality standards and delivery systems through SIX SIGMA techniques thereby improving operating efficiency.
Improved good hygiene and manufacturing practices and operational processes through acute focus and actualization of HACCP & ISO: 22000 principles.
Highly involved in staff training regarding products, procedures and standards, and making sure the constant learning is implemented on shop floor .
Also responsible for staff appraisals and annual confidential reports in the department.
2 years in house extensive management training program involving on the job training at the Post Graduate level. Various management module covered during the course are as follows, F&B Production (Working various layouts menus, menu planning, menu engineering, manpower planning, knowledge of latest equipment used, material management and cost control and other important aspects of kitchen, material management, human resource development and hotel security and other coordinating departments ).
3 years extensive Hospitality graduation program , focusing on hands on training in all aspects of hotels , including 6 months industrial exposure training in 5 star hotels (The Imperial , New Delhi ) Program , covered during three years includes core trades , like F&B Service , Food Production , Accommodation operations (FO & HK), Hotel accounting , Material management , HR Management ,Hotel Engineering ,Law and Business communication etc. With various role-plays and projects involved in the curriculum over the three years .