Sous Chef

2 days ago

bangalore, India The Culinary Lounge Full time

About the Company:


Welcome to our microbrewery, where passion meets innovation in every pint. We are thrilled to announce the upcoming construction nestled in the heart of Bangalore. We pride ourselves on crafting exceptional services, food and beverage that delight the senses and inspire the palate. We blend traditional brewing techniques with a spirit of creativity, constantly pushing the boundaries to create unique and unforgettable flavours. Committed to sustainability and community, we strive to make a positive impact on both the environment and our local neighbourhoods, our goal is to provide an inviting atmosphere where everyone can enjoy our services.


Roles & Responsibilities:


Assisting Chef:

Work closely with the chef to plan, organize, and execute daily kitchen operations.


Supervision:

Oversee and coordinate the work of kitchen staff, ensuring tasks are completed efficiently and to high standards.


Quality Control:

Maintain quality and consistency of food by adhering to standardized recipes, portion sizes, and presentation guidelines.


Inventory Management:

Assist in monitoring and managing inventory levels of food supplies, ensuring proper stock rotation and minimizing waste.


Safety and Sanitation:

Ensure compliance with health and safety regulations and maintain cleanliness and sanitation standards in the kitchen.


Training and Development:

Provide guidance and support to junior kitchen staff, assisting in their training and skill development.


Menu Development:

Collaborate with the culinary team in developing new dishes, creating menus, and incorporating seasonal ingredients. (Balk board special, festive menu)


Communication:

Maintain open communication with kitchen staff, front-of-house staff, and management to ensure smooth workflow and timely service.


Problem Solving:

Address any issues or concerns that arise during service, adapting quickly to resolve them and minimize disruptions.


Time Management:

Manage time effectively to meet service deadlines and ensure orders are completed in a timely manner.


Adaptability:

Be flexible and adaptable to changing kitchen needs and able to take on additional responsibilities as required.


Customer Service:

Interact with customers to ensure their satisfaction and handle any special requests or dietary restrictions.


Completions of weekly reports:

(wastage, Staff meals, attendance, over time)


Record Keeping:

Maintain the daily record of not availabilities, any incidence, and supply issue


Shift management:

The chef de parties need to manage one of the particular shifts of entire kitchen operation on daily basis


Daily Procurements:

The daily ordering of vegetables, meats, dry store for entire kitchen


Reliver:

Should be able relief the Execute chef and take his responsibilities to run the operation


Attend meeting:

All the management level meet needs to attend in absent of executive chef.


Festive Menu:

The sous chef should be able to create festive menu live board menu, outbar fest menu


Technical Skills:

  • 8-12 Years of experience
  • Inventory management.
  • Maintain all daily reports.
  • Daily ordering of dry & fresh ingredients.
  • Training And development
  • Food safety and hygiene
  • Graduation/Post Graduation from relevant education background

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