Junior Sous Chef - Third Room at Accor

Mumbai, maharashtra, India -

Full Time

Start Date

Immediate

Expiry Date

02 Jul, 26

Salary

0.0

Posted On

03 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Engineering, Food Cost Control, Team Management, Staff Training, Kitchen Operations, Food Safety, Inventory Management, Leadership, Strategic Thinking, Communication, Problem Solving, Decision Making, HR Practices, Change Management, FIFO, Health And Safety Protocols

Industry

Hospitality

Description

Company Description Roswyn, a Morgans Originals Hotel Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know -- connecting people to the city, the culture and the moment. Job Description Actively share ideas, opinions and suggestions to improve the environment and menus Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards Communicate effectively with the rest of the team and thrive for guest feedback Ensure all kitchen colleagues are aware of standards & expectations Maintain and enhance the food products through creative menu development and presentation Adhere to menu engineering program and create seasonal and holiday menus according to hotel guidelines Control outlet food cost, through menu engineering, production efficiencies, and food waste Conduct corrective disciplinary action forms and documentation if needed Completes daily temperature logbooks and insures FIFO of all received goods. Adhere to and follow ALLSAFE health and safety protocols, ensure all colleagues are trained and held accountable for the set standard Place work orders for items needing repair Other duties as assigned Team Management Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization. Identify and develop team members with potential. 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. Additional Information Competencies Leadership and Team Management Strategic Thinking Communication and Interpersonal Skills Problem Solving and Decision Making Knowledge of HR Practices and Labor Laws Change Management Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Junior Sous Chef is responsible for maintaining food quality standards, managing kitchen team performance, and overseeing daily operations including menu engineering and food cost control. They must ensure compliance with health and safety protocols while fostering a productive and professional kitchen environment.