Sous Chef

7 days ago

india Sodexo Full time

Hiring


Position Title: Sous Chef

Reports To: Executive Chef

Location: Patiala


Role Description:

The purpose of this position is to prepare food as per Sodexo & client standards


Key Responsibilities

 Master in Continental and International Cuisines (Continental/Chinese) Plans menu for School Cafeteria and events.


 Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation

is economical and technically correct and within budgeted labor cost goals.


 Approves the requisition of products and other necessary food supplies.


 Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all

times.


 Establishes controls to minimize food and supply waste and theft.


 Safeguards all food preparation employees by implementing training to increase their knowledge about safety,

sanitation and accident prevention principles.


 Develops standard recipes and techniques for food preparation and presentation which help to assure

consistently high quality and to minimize food costs; exercises portion control for all items served and assists in

establishing menu selling prices.


 Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and

monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.


 Attends food and beverage staff and management meetings.


 Consults with the Food & Beverage Director about food production aspects of special events being planned.


 Cooks or directly supervises the cooking of items that require skillful preparation.


 Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to

achieve maximum profitability.


 Evaluates food products to assure that quality standards are consistently attained.


 Interacts with food and beverage management to assure that food production consistently exceeds the

expectations of members and guests.


 In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance

with established standards.


 Evaluates products to assure that quality, price and related goods are consistently met.

 Develops policies and procedures to enhance and measure quality; continually updates written policies and

procedures to reflect state-of-the-art techniques, equipment and terminology.

 Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

 Provides training and professional development opportunities for all kitchen staff.

 Ensures that representatives from the kitchen attend service lineups and meetings.

 Periodically visits dining area when it is open to welcome members.

 Support safe work habits and a safe working environment at all times.

 Perform other duties as directed.


Qualifications:

 Bachelor's degree (B. A.) from four-year college or university; or four years related experience and/or training; or

equivalent combination of education and experience.


 Provide, develop, train, and maintain a professional work force.

 Ensure all services to members are conducted in a highly professional and efficient manner.

 Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.

 Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a

team effort and maintain a positive and professional approach.

 Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.


Interested can share resume at

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