Sous Chef

To serve the needs of the business, our guests and our colleagues by leading the overall kitchen operations of the hotel.

- Organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel.
- To develop and maintain the Restaurant cuisine concepts and standards for food preparation and presentation. To be familiar with local market and recommend menu changes according to the seasonal product availability.
- To achieve department budget goals and minimize food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place.
- To adhere to AVANI food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Avani presentation guidelines.
- To maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
- To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
- To be responsible for maintaining outlet safety at all times.
- To be responsible for asset management of all outlet property and facilities.
- Conduct a preventative maintenance inspection on a monthly basis.
- To lead and fully participate in departmental training to improve departmental skills and hotel service levels, providing team members the training and resources to take care of our guests.
- To supervise all team members including hiring and discipline in conjunction with the Executive Chef.

- Promote positive inter-departmental relations through candid communication and cooperation.

- Above all, to lead by example through a - hands on- approach to motivate our Team Members to excel.