Executive Sous Chef, Guwahati

Key Responsibilities of the Executive Sous Chef: Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level. Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution.Delivers on plans and objectives where kitchen initiatives&hotel targets are achieved. Supervises the kitchen team fostering a culture of growth, development and performance within the department. Accountable for ensuring that costs and inventory are controlled, that productivity and performance levels are attained. Builds and maintains effective working relationships with all key stakeholders.Takes ownership to review and scrutinize the performance of the food offering, providing recommendations that will drive financial performance. Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required.Requirements of the Executive Sous Chef: Experience in kitchen. Strong supervisory and managerial skills with a hands-on approach and lead-by-example work style. Commitment to delivering exceptional guest service with a passion for the hospitality industry. Ability to find creative solutions with proven problem-solving capabilities offering support where required.Personal integrity, with the ability to work in an environment that demands excellence, time and energy. Experience of working with IT systems on various platforms. Strong communication skills.