H1 block for SEO

Start Your Hospitality Career with Wyndham Worldwide

Job ID: 
1716328
Job Function: 
Hotel/Resort Operations
Food & Beverage
Location: 
Manama, Manama Bahrain
Brand / Resort: 
Wyndham Garden Hotels
Schedule: 
Full-time

Sous Chef (Indian Kitchen)- Wyndham Garden Manama Bahrain

08 Nov 2017

JOB DESCRIPTION ____________________________________________________________________________

Position Title

Sous Chef ( Indian Kitchen)

Department

Food and Beverage (Kitchen)

Reporting to

Executive Sous Chef/ Executive Chef

Level

6

Data reviewed

August 1, 2017
 
SUMMARY

The Sous Chef (Indian Kitchen) reports to the Executive Chef.  He/she is responsible for all operational aspects of the Indian kitchen, including ordering, storage, production, hygiene and stewarding.  He/she must maintain a “Cutting Edge” of all culinary offers.  He/she is responsible for planning, creating and costing of menus and promotions with the outlet manager.  The Sous Chef must ensure that departmental financial objectives and goals are met on a monthly and annual basis.

MAIN TASKS
  • Responsible for all culinary dishes that are prepared in their Kitchen. Because of this, the Sous Chef must be very knowledgeable about his or her specialty, as well as culinary functions in general.
  • Extensive Knowledge of Indian Cuisine.
  • Must have expertise in North Indian / Mughlai / Awadhi cuisine.
  • A person in this role must also be very organized and comfortable working in a high-pressure environment. The Sous Chef must also be able to give orders within all the section, as well as reliably carry out orders handed down to them by the executive sous chef and executive chef.
  • Primary role is to oversee the preparation, cooking, and presentation of meals in a restaurant. Duties associated with this role including directing chefs in their section in preparing, cooking, and presenting culinary dishes.
  • Enforcing strict health and hygiene standards in the kitchen; and trouble-shooting any problems that may arise.
  • Instructs cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
  • Arranges for equipment purchases and repairs.
  • Meets with customers to discuss menus for special occasions such as weddings, parties, and banquets.
  • Monitors sanitation practices to ensure that employees follow standards and regulations.
  • Orders or requisition food and other supplies needed to ensure efficient operation.
  • Checks the quality of raw and cooked food products to ensure that standards are met.
  • Checks the quantity and quality of received products.
  • Records production and operational data on specified forms.
  • Plans, directs, and supervises the food preparation and cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain or hotel.
  • Undertakes additional duties assigned by the Executive Chef or Executive Sous chef.
 
 
CosT CONTROL AND PROFITABILITY
  • Deals with spoilage, breakage and accident efficiently in accordance to the required standard.
 

TEAMWORK, COMMUNICATION AND TRAINING:

  • Follows instructions given by Superiors.
  • Should favor vertical communication system to his/her Superiors in order to maximize operational efficiency and guest satisfaction for all functions and activities involving F&B.
  • Harmonious and productive working environment.
 


SAFETY & SECURITY

  • Ensures a safe environment for our guests and Team Members at all times.
  • Knows how & what to do in case of an evacuation/fire alarm or other emergencies
  • Behaves at all times in such a way as to avoid accidents. Is familiar of procedure to report accidents in the premises.
  • Is able to raise the internal alarms correctly.
  • Adheres strictly to all directives and the safety regulations in place in the working place.
  • Is obliged to take part in training courses for fire protection, health & safety at work and handling hazardous substances.
  •  Takes part in any fire or evacuation drills and ensure complete familiarization with all exits, including those normally used by customers as well as fire escapes.
  •  Monitors sanitation practices to ensure that employees follow standards and regulations.
  •  Directly responsible to maintain all the time the mise en place of food in proper order, clean condition of the fridges and all working areas of the kitchen and storages.
 
product knowledge
  • Full knowledge about the company visual, standard and menu.
 
 

LEADERSHIP

  • Maintaining  a business environment based on Code of Conduct and Company Vision
  • Maintain and enhance the open door policy to all associates providing advice and guidance when needed in regards to their issues or concerns and/or grievances
  • Responsible for People leadership of direct reports (and their terms) recruitment and selection, performance management (Appraisal/ PDP), associate development and motivation, counselling/ disciplinary issues.
  • Conduct regular coaching sessions/1:1s with direct reports
 
HUMAN RESOURCES
  • Ensure that the hotels are fully compliant with Wyndham people processes and deadlines that govern all Wyndham properties. E.g. AES, Success Matters, Probation reviews etc. 
  • Ensure that the administration of the probation review process in the operational departments and ensure that follow- up for all issues is done in timely manner and results of both follow- up and the initial reviews are communicated to all relevant parties.
  • Talent Reviews have taken place as per the communicated timeline and are live in the business
  • Ensure 100% compliance with all mandatory training for departments; as well as the Departmental Trainers are positively encouraged.
  • Control the LTO, Absence and Payroll in your department / operational departments in conjunction with the HR Leader on property to ensure that any areas of concern and monitored and rectified to meet the HR BSC Targets.
  • Manage the AES process in your department / for the operational departments ensure that the follow up meetings are done and the associates have timely feedback.
  • Conduct interviews for relevant roles in conjunction with HR
  • Review manning and re- recruitment of all positions in conjunction with HR
  • Ensure that you dine in the Associate restaurant at least three times a week and provide HR Leader on property feedback.
  • Support WYNcom with quarterly People, Community and Sustainability engagement events
 
COMMUNICATION     
  • To conduct or chair regular communication meetings with team(s) and actively participate in relevant business meetings to facilitate effective communication.
  • Conduct documented 121’s with all direct reports
  • Share all relevant information with Department Head GM & HR
 
FINANCE
  • Plan and track departmental budget
  • Plan and track departmental holidays and lieu days as per the needs of the business
  • Review with the Finance leader/HR Leader the payroll figures
  • Ensure that the payroll is submitted to HR on the agreed date
 
 
SKILLS & COMPETENCIES
  • A flair with ingredients
  • An ability to stay calm when the pressure mounts
  • Strong leadership skills to motivate brigade chefs
  • First rate culinary skills 
 

Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Count on Me! service culture to be responsive, respectful and deliver a great experience to our customers, guests, partners and communities as well as to each other.

 
 

Any other reasonable duties as directed by the MANAGER TITLE/DOTTED LINE TITLE ______________________________________________________________________________

 
 

Employment Disclaimer 

In some locations around the world, Wyndham Hotel Group manages hotel properties on behalf of a third party owner. At many of those properties, the Hotel owner is the actual employer, and Wyndham Hotel Group performs recruiting and hiring functions on behalf of the owner. I understand and agree that, by applying through this site, I may be applying for a position with a company other than Wyndham Hotel Group where Wyndham Hotel Group is serving only as the recruiter and will not be my actual employer.

 
 
 

Qualifications

Extensive Knowledge of Indian Cuisine.

Must have expertise in North Indian / Mughlai / Awadhi cuisine. 

Possesses a solid career in 5-star deluxe hotel operations and minimum of 3 years in kitchen management

Copyrights

If you require a reasonable accommodation to complete an application please email your request to Mycareer@Wyn.com and provide the job title and location to which you are applying.

© 2006-2017 Wyndham Worldwide Corporation. All rights reserved. Wyndham Worldwide and affiliated brands and logos are service marks and/or registered trademarks of Wyndham Worldwide or its subsidiaries in the United States and other countries.