Sous Chef- Western at Radisson Hotel Group

, Assam, India -

Full Time

Start Date

Immediate

Expiry Date

13 Sep, 26

Salary

0.0

Posted On

15 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Safety, Menu Planning, Inventory Management, Staff Training, Kitchen Management, Quality Control, Sanitation, Teamwork, Conflict Resolution, Multitasking, Guest Service, Communication Skills

Industry

Hospitality

Description

Job Description AREAS OF RESPONSIBILITY Familiar with and enforces food safety and health guidelines Provides input for creation of restaurant and bar menus Completes daily food production sheets and other reports Checks all stations to ensure proper setup, cleaning, stocked to forecasted business, and take down before, during, and after each shift Assists in quarterly inventories and ensures inventory is used “first in, first out” to avoid spoilage Inspects ingredients upon delivery and before use to ensure quality Organizes frequent cleaning and sanitation of work areas, cooler, and pantry storage Clean and sanitize kitchen equipment, report malfunctioning equipment to Engineering. Relays feedback of restaurant employees to department manager Trains kitchen staff Leads periodic meetings with restaurant stewards and cooks to coach on new recipes and kitchen processes Works with Executive Chef to schedule restaurant cooks, stewards, and other kitchen staff for appropriate coverage Inspect orders to ensure the temperature, quality, presentation, and portion size meets restaurant standards Assists in cutting meat, preparing food and stocking restaurant workstations Shares food and beverage complaints with Executive Chef and works to resolve Participates in vendor and outlet food tastings Ensures department adheres to Radisson, hotel, local and state health, hygiene and safety policies Maintains current and seasonal recipes for menu items Aware and informed about hotel events which impact restaurant and food inventory Reports special requests, food spoilage, and other restaurant kitchen concerns to Executive Chef Attends Banquet Event Order (BEO) meetings when clients will utilize restaurant for meals or events Attends stand-up, safety, and other periodic meetings in Executive Chef’s absence Responds quickly and accurately to requests for special accommodations (allergies, non-menu dishes) for guests, groups, and events Gives personal attention, takes personal responsibility and uses teamwork when providing guest service Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction Performs other duties required to provide the service brand behavior and genuine hospitality Attends work on time as scheduled Follows hotel grooming and hygiene standards Minimises safety hazards by following all safety rules and procedures Keeps immediate manager promptly and fully informed of all problems or unusual matters of significance Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position Maintains a favourable working relationship with all other company employees to foster and promote co-operative and harmonious working climate At all time projects a favourable image of Brand to the public REQUIREMENTS Knowledge of local health and safety regulations Culinary degree or equivalent experience 4 years progressive experience in high-volume kitchen Excellent oral and written communication skills Collaborate effectively with other hotel employees and managers to ensure teamwork Able to resolve conflicts guests, supervisor and employee Strong floor presence with focus and energy Ability to multitask and work well under pressure Hotel Name: Radisson Blu Hotel Guwahati

Responsibilities

Oversees daily kitchen operations, including food production, safety compliance, and staff supervision. Collaborates with the Executive Chef to manage menus, inventories, and guest satisfaction.