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Sous Chef

Keywords / Skills : Continental cuisine , Indian Cuisine, Chinese Cuisine

5 - 8 years
Posted: 2019-04-16

Chef/ Kitchen Manager
Any graduate
3.60 - 4.80 lacs
Posted On
16th Apr 2019
Job Description
Primary Responsibilities:

• Maintaining product quality and standard, consistency in food production and upkeep of hygiene and food safety norms

• Check the ‘Mise en place’ and maintain quality reports before operations begin everyday

• Managing the food and staff costs in a manner to achieve business objectives

• Identifying, resolving and reporting any issues arising in the kitchen due to conflicts among junior team members

• Supervising end to end preparation, cooking and packaging of dishes within his speciality

• Managing and training the team of Demi chefs and Commis working under him .

• Assist and support the sous chef and head chef to develop new dishes and menus.

• Monitoring portions, consumption, wastage and pilferage to achieve business objectives.

• Maintain good conduct, ethical practices and discipline in the kitchen.

Prior Experience:

Must Haves:

• At least 3 years of CDP leadership experience with full responsibility of junior chefs, Critical Reporting and Menu implementation

• Hands on experience in Pan Asian or Oriental cuisine. Experience with reputed restaurants or hotels is a bonus.

• Local market knowledge is key

• He should be passionate about food and fully committed to his work.

• Ability to reach out to personal network for recruiting in the kitchen team.

Good to Have:

• Aspiration/determination to be a Cuisine Chef, backed with interest and knowledge regarding food cuisines from around the world and exposure across multiple categories

• Experience in working with modern menus based on health, trending ingredients, super foods, dietary preference etc without compromising on attractiveness, taste and quality

• Prior experience in working in a Commissary/Satellite based kitchen for ‘delivery’ heavy brands.

About Company

hotel industry
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