Sous Chef

• Run the day-to-day operation of the station in the kitchen for the Restaurant, Room Service, the Lobby Lounge and all amenities preparations.
• Follow proper payroll and uniform procedure and lead by example
• Assist in creating and preparing menu items and specials.
• Check and complete mise en place and pars and set up the station.
• Communicate with the Assistant Executive Sous Chef and the Executive Sous Chef regarding menu items, problem situations and shortages.
• Work closely with standard recipes and plate presentations to maintain quality standards in production and presentation.
• Collaborate to create and maintain a positiveworking relationship with other employees.
• Ensure a clean, neat, and organized work area.
• Professionally handle and report any accident immediately, no matter how minor.
• The ability to always conduct oneself in a professional manner to reflect the high standards of Taj Hotels and encourage staff to do the same.
• Perform tasks for Sunday Brunch and Holidays.
• Follow all guidelines for timely food service to guests.
• Consistently exceed guest expectations and provide the highest levels of products and services, additional duties and responsibilities may be assigned as needed.

QUALIFICATIONS and REQUIREMENTS:

• High school graduate with apprenticeship experience preferred. Culinary School in a 2-to-4-year degree program or equivalency.
• Must be certified in food service sanitation
• Reading, writing and oral proficiency in the English language is necessary.
• Strong knowledge of all basic cooking techniques. Basic knowledge of cold food production, including handling and preparation of salads, dressings, sandwiches and hors d’ oeuvres. Basic comprehension of composition, structure and quality factors of meats, game, poultry, fish, and shellfish. Ability to roast, broil, braise, sauté, fry, and grill (including breakfast items).
• Prior experience utilizing basic computer programs including Microsoft Office. 
• Must be able to demonstrate a sense of urgency.
• Possess the ability to follow standard recipes and convert quantities mathematically.
• Ability to taste all foods to assure correct preparation.