Accor
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Raffles Jaipur
This position is responsible for providing prompt and professional Culinary experience to Hotel’s guests
1. Knowledge
2. Service
3. Operations
4. Leadership
5. Values
The attached key areas, responsibilities and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be construed as a detailed description of all the work requirements that may be inherent in the job.
SECTION TWO: KEY AREAS
Position Executive sous chef
ACTIVITIES
1. Knowledge and Ability
To have thorough knowledge of all SOP’s and P&P’s for Culinary department
To have thorough knowledge of local rules and regulations
To have advance knowledge Accor Online Platforms
To have extensive knowledge of hospitality sector, especially upper luxury segment
To have thorough knowledge about Raffles brand values, LQA Standards and Forbes Standards,
Good written and verbal communication skills in English
Able to develop rapport with colleagues and management staff
Ability to work cohesively with co-workers as part of a team
Ability to focus attention on guest needs, remaining calm and courteous at all times
Ability to promote positive relations with guests and patrons
Able to exercise good judgement with difficult guests
Understanding and ability to work in a multi-cultural environment
2. Service
Foster Raffles Values; Authenticity, Humility, Excellence, Generosity, Graciousness, Stewardship
Internalize Raffles Brand personality; Charismatic, Cultured, Charming, Warm, Witty, Joyful
Go extra mile to make sure every employee's needs are not just met, but exceeded.
Treat every employee with respect and make them feel valued
Create relationship with employees that is based on open and sincere communication which leads to building long lasting trustful relationships
Go extra mile to make sure every guest needs are not just met, but exceeded.
Assist and support team members and other departments in order to ensure a smooth operation
Hire the right talent in the right position and ensure that existing talents are retained to have employees who exhibit higher engagement
Save cost and time by following innovative practices and implementing them to existing processes for adapting changing conditions
Never fail the Top 5 Service Excellence
Look at me
Smile at me
Talk to me
Listen to me
Thank me
3. Operations
Check all equipment prior to service where applicable.
Distribute work schedules in appropriate sections of the Kitchen and delegate work to ensure deadlines assigned by Senior Management are meet.
Liaise with Director of Restaurants & Bar, Restaurant Manager’s & Assistant Manager has to facilitate service delivery and ensure standards are maintained.
Monitor the presentation of food to ensure it complies with company standards and guidelines as per prescribed recipes.
Record all recipes and update the manual as required to ensure the Kitchen has comprehensive information at all times.
Oversee all front of house food set-ups to ensure they are as per guidelines set by the Culinary Director.
Organize rosters for casual, agency and section staff as per guidelines set by the Culinary Director.
Promote an environment of teamwork to facilitate the achievement of department and Fairmont Jaipur objectives.
Monitor quantity and quality of food products for the assigned section to ensure compliance with Fairmont Jaipur standards.
Evaluate systems and procedures to facilitate continuous improvement in the delivery of products and services.
Monitor the operation of the Kitchen to ensure HACCP procedures are followed and clear records are kept at all times.
Training coordinates with the training manager, ensure new joiners are inducted with proper departmental orientation, explain tasks, and ensure that existing team members are empowered with new skills and wherever possible multi-skilling is done on merit.
Maintain relevant documentation for training needs and completion of sessions.
Counselling, every team member performance needs to be evaluated on a periodic basis and follow standard procedure laid down by the management.
Motivate and encourage slow learners to enable brisk and efficient delivery of tasks. Conducts individual appraisals, understands need for motivation, growth and retention of team members.
4. Leadership
Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features
Be well versed in hotel fire & life safety/emergency procedures
Attend all briefings, meetings and trainings as assigned by management
Report for duty on time wearing clean and complete uniform at all times
Maintain a high standard of personal appearance and hygiene at all times
Perform other reasonable duties assigned by the assigned by Manager / Management of the Hotel
5.Values
Authenticity
Humility
Excellence
Generosity
Graciousness
Stewardship
SECTION THREE: JOB SPECIFICATIONS
Position Executive sous chef
CHARACTERISTICS
REQUIRED
DESIRABLE
PHYSICAL
Neat appearance
Articulate
Good Posture
LANGUAGES
Oral and written fluency in English
Local language
Other languages
TRAINING
Post-Secondary Education or relevant qualifications in Hotel Management
WORK EXPERIENCE
Minimum 2 year of experience as Executive sous chef preferably in luxury hotel
DISPOSITION
Leadership;
Relationships;
Character;
Potential
Motivator and self-starter
Displays initiative
Commitment to professional values
Team builder
OTHERS
Industry Network
Good training skills
Coaching certificate
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