Sous Chef-Banquet

1. Participates in the formulation of the Food Production Division Budget in determining projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.

2. Prepares and participates in the Monthly Review.

3. Provides the Materials department with detailed Product and Purchase Specifications for items used in the kitchen.

4. Participates in the exercise on defining BSC initiatives and the monthly review process for his/her department.

5. Contributes in Developing and implementing Food presentation standards regarding the quality, preparation and taste of the product.

6. Assists the Executive Chef in the development, interpretation and implementation of hotel policies, operating procedures and training programs , manuals, directives, menus, work schedules , rules and regulations for the food production staff and personnel and also in planning and organizing successful Food and Beverage activities like promotions and food festivals in the hotel and overseas.

7. Develops and monitors strategies, procedures and policies for enhancing revenue and controlling expenses.

8. Designs, reviews and updates the SOPs on an as per need basis.

9. Plans for future staffing needs.

10. Assists the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment.

11. Assist in developing individual training programs as approved by the Department Head.

12. Monitor staff training and promote multi skilling of staff

Contact - Simita Chattoraj Please contact the HR on the mobile number mentioned below.

The Leela Palaces, Hotels and Resorts, commonly known as The Leela, is an Indian luxury hotel chain, founded in 1986 by C. P. Krishnan Nair, and owned by Brookfield Asset Management