Sous Chef - Indo-Chinese

• Leads kitchen management team.

  
  

• Provides direction for all day-to-day operations.

  
  

• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

  
  

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Encourages and builds mutual trust, respect, and cooperation among team members.

  
  

• Serving as a role model to demonstrate appropriate behaviors.

  
  

• Ensures property policies are administered fairly and consistently.

  
  

• Reviews staffing levels to ensure that guest service, operational needs and  objectives are met.

  
  

• Establishes and maintains open, collaborative relationships with other employees and ensures employees do the same within the team.

  
  

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

  
  

• Demonstrate new cooking techniques and equipment to staff.

  
  

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.

  
  

• Participates in  department controllable expenses including food cost, supplies, uniforms and equipment.

  
  

• Participates in the budgeting process for areas of responsibility.

  
  

• Knows and implements the brand's safety standards.

  
  

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.

  
  

• Monitors the quality of raw and cooked food products to ensure that standards are met.

  
  

• Determines how food should be presented, and create decorative food displays.

  
  

• Recognizes superior quality products, presentations and flavor.

  
  

• Ensures compliance with food handling and sanitation standards.

  
  

• Follows proper handling and right temperature of all food products.

  
  

• Ensures employees maintain required food handling and sanitation certifications.

  
  

• Maintains purchasing, receiving and food storage standards.

  
  

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

  
  

Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

  
  

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

  
  

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

  
  

• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

  
  

• Interacts with guests to obtain feedback on product quality and service levels.

  
  

• Responds to and handles guest problems and complaints.

  
  

• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.

  
  

• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

  
  

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

  
  

• Ensures employees are treated fairly and equitably.

• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.

  
  

• Administers the performance appraisal process for direct report managers.

  
  

• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.

  
  

• Observes service behaviors of employees and provides feedback to individuals and or managers.

  
  

• Manages employee progressive discipline procedures for areas of responsibility.

  
  

• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (Dalchini’s SOPs and LSOPs)- and supports the Peer Review Process.