Indian Sous Chef

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Indian Sous Chef

Raffles Istanbul

PURPOSE OF POSITION

You will have the required level of skills and knowledge for preparing, cooking and finishing complex made to order regional. Curry dishes using fresh ingredients and traditional cooking methods. You will be required to prepare complex marinades, concentrated stock, herb & spice blends, and ingredient fusions as formulated by our Executive Chef.

You will also be involved in planning of seasonal dishes and specials in addition to our established menus. You will work in conjunction with Executive Chef. You will also be training supervising junior chefs, further duties will include monitoring and management of food waste, dealing with suppliers, rotation quality checks, implementing and ensuring compliance of hygiene and health & safety guidelines. You will also regulate and monitor food temperatures, and assist in cost analysis and review, and preparing reports and schedules, performing key duties as assigned.

KEY ROLES & RESPONSIBILITIES

Responsibilities and essential job functions include but are not limited to the following

• Ability to prepare sauces and curry preparation
• Must be able to prepare breads and meats in the Tandoor (Indian style clay oven) oven
• Plan and direct food preparation and cooking activities
• Estimate food requirements,
• Garnishing and presentation of food and in new cooking techniques
• Plan menus, Ensure quality of food and portion control,
• Maintain records of food costs, consumption, inventory
• While on duty keep the cooking area clean to make sure that the health and food safety standard are met

• To be responsible for the hygiene and cleanliness of all kitchens including staff kitchen restaurant
• To liaise and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment
• To check all machinery, ensure proper maintenance and usage of the equipment, and follow up with Engineering on work order forms. Misuse of equipment should be reported and disciplinary action should be taken
• To ensure that all kitchen and stewarding colleagues adhere to the hotel grooming standards
• To ensures that colleagues follow the hygiene and sanitation procedures when handling food/equipment/utensils
• To insist that working areas, working tables, working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and sanitised as per HACCP policies
• To ensure that the refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are clean at all times
• To check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean, and the contents are always fresh and dated
• To work closely with the Chief Steward and monitors that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, bain marie, hot and cold cabinets etc. are spotless and cleaned on a daily basis

• To liaise with all departments to ensure a correct and professional operation is conducted. To ensure all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed
• To evaluate the performance of the kitchen colleagues and give Executive Pastry Chef any recommendations for promotions or other actions
• To ensure that daily line-up is conducted within respective outlet
• To monitor and schedule annual leave

• To stream line all training requirements and co-ordinates all arrangements for proper execution of instructions
• To guide the departmental orientation for new hires
• To ensure that colleagues are aware of hotel rules and regulations
• To ensure that colleagues are trained on fire and safety, emergency procedures and hygiene

• To control and ensure that expenses/ purchases/ requisitions are within budget limits
• To maintain food gross profit set by Hotel
• To ensure food portioning, serving, requisitions/ receiving from stores are properly controlled minimised wastage

• To prepare and sign requisitions pertaining to his/her section of concern
• To make decision pertaining to colleague movement under his/her jurisdiction following established rules
• To make decisions which ultimately lead to the Guest's satisfaction and must inform Chef's Office of any decision and action taken

• To reflect the Raffles Hotel philosophy by providing the highest quality of service to our customers and employees. By always adopting a positive attitude and keeping the team spirit at the highest level
• To greet with a smile at all times to colleagues or guests anywhere in the hotel (front or back of the house)
• To take pride in personal appearance for personal hygiene and uniform

• To assign in detail specific duties to all colleagues, instruct them in their work and communicate with Executive Asian Chef on all aspects of the kitchen management
• To communicate with the Executive Asian Chef on guest-related activities, compliments or constructive comments, solves any problems directly, efficiently and effectively to the best of his/her judgement
• To attend all meetings, which fall under his jurisdiction, follow directives given and advise Executive Asian Chef on topics of importance
• To keep ahead of treads practices, and equipment in the food service industry through trade magazines, competitive surveys and other aids
• To be careful in preventing the usage of spoiled or contaminated products in any phrase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
• To build guest loyalty and to develop to a professional relationship with regular guests and patrons
• To continually improve product and obtain feedback from guest and patrons

• Good culinary knowledge
• Culinary related certificates
• Apprenticeship or any other culinary certificate/diploma preferred

• Oral and written in English

• Minimum 5 - 7 years of experience in the culinary field depending on position
• 3 - 5 years of experience in a Luxury Hotel preferred

• Physically fit
• Clean and professional appearance

• Committed
• Flexible
• Positive attitude
• High energy level
• People/customer oriented
• Motivator/self-starter
• Team player/builder
• Displays initiative and creativity
• Willing to work long hours in the kitchen
• Flexible and adaptable to different working locations
• Computer and Finance knowledge
• Excellent in leadership and supervisory skills with a "hands-on" approach

• As per Hotel policy.