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Hospitality MNC requires Sous Chef /CDP(Indian Cuisine )-Hyderabad / Pune / Bangalore

Keywords / Skills : "SOUS CHEF", "CDP", "DCDP", "HEAD CHEF", "INDIAN CHEF", "EXECUTIVE CHEF", "

2 - 6 years
Posted: 2018-01-14

Industry
Any
Function
Hotels/ restaurants
Role
Chief Chef
Posted On
14th Jan 2018
Job Description
Hospitality MNC requires Sous Chef /CDP(Indian Cuisine )-Hyderabad / Pune / Bangalore

One of our client a leading hospitality MNC brand operating chain of Fine Dine & Quick service restaurants across india & also owns and operates a versatile portfolio of Pubs and restaurants through out Indian cities.

It own and operate, the Indian/ Italian /Mexican & Continental chain of pubs , leading contemporary Chinese restaurants, have the flagship franchises of - a new York Italian eatery and a Ice Cream Lounge Chain Brand

It is an initiative aimed at creating businesses within the Food & beverage and accommodation sectors, founded about a decade back with operation in other countries

We are looking for SOUS CHEF/CDP (Indian Cuisine ) at Hyderabad/ Bangalore/ Pune locations

The details are as follows-

I) CLIENT - Leading Hospitality MNC

II) Position- Sous Chef/CDP (Indian Cuisine)

III) EXPERIENCE- 4- 10 years in Indian cuisine ( Tandoor & Curry)

IV) LOCATION- Bangalore/ Pune/ Hyderabad

Job Role Vision -

Education; Any

- Experience : 3- 10 years IN in Indian cuisine base kitchen.

THE JD IS AS FOLLOWS-

Kitchen Operations

- Full Kitchen set-up, right from the project level in Indian ( Tandoor & Curry) cuisine

-Menu Planning and Engineering, along with recipes standardization.

- Handle all aspects of Kitchen management, including menu planning, staffing, budget and cost analysis, monitoring food production and aesthetic presentation of food and beverages.

-Coordinate workings of the kitchen staff and manage their preparation of meals as per the days schedules and other needs.

-Monitoring and ensuring adherence to HACCP systems and ensuring that activities within F&B area are in accordance with health, hygiene and safety regulations.

Value Additions-

- Ensure adherence to pre-determined quality parameters during the operation.

-Implement cost reduction and value addition strategies.

-Motivation of staff and conflict handling.
Inventory, Equipment & Supplies

-Inventory control and proper upkeep for equipments, kitchenware, and supplies.

- Negotiations with vendors with regards to adherence to quality and specifications of products.

Duties And Responsibilities:

1) Plan and direct food preparation and cooking activities.

2) Consult with clients regarding weddings, banquets and specialty functions

3) Plan menus and ensure food meets quality standards.

3) Estimate food requirements and may estimate food and labour costs

4) Supervise activities

5) Arrange for equipment purchases and repairs.

6) Recruit and hire staff.

7) Prepare and cook food on a regular basis, or for special guests or functions.

8) Plan SOP's( Standard Operating Procedure) for kitchen.

10) Taking care of Food Cost Control.

If the position interests you kindly send in your cv to-

[HIDDEN TEXT]

Or -

Pranav- 9717722435 / 7011354635

(Kindly confirm your current ctc & notice period, Current location )



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