Sous Chef

5 days ago

Thane, India Brick & Mortar Restaurants LLP Full time
As a Sous Chef at Block 108 you will be an ambassador for the exceptional service and cuisine that are the characteristics of our dining experience.

This role will report to the Consultant Chef.

At Block 108, Kitchen and Cocktail Bar. Where we redefine traditional flavors with a contemporary twist. Our vibrant menu showcases local ingredients from across India, crafted with passion and precision by our skilled chefs. We offer a thoughtfully curated selection of bar nibbles, small plates, and big plates that showcase diverse flavors and culinary creativity. From street-style bar nibbles to small plates meant for savoring, our menu is a celebration of regional flavors.

Responsibilities:

- Be flexible to conquer any section in the kitchen.- Planning new menus and designing the plating presentation for each dish in conjunction with the Consultant.- In conjunction with the DCDP, the Sous Chef is fully responsible for the entire Kitchen operation assigned, which includes but is not limited to food safety, creativity, cleanliness, staff management, time management, repair and maintenance, public relations and guest interaction.- Monitor all DCDP’s in their area of responsibility to counter check all food requisitions and make the necessary adjustments if necessary.- Ensure the highest standards and consistent quality in the daily preparation and stay up to date with the new products, recipes and preparation techniques.- As a Sous Chef, you must be well versed in food hygiene and safety guidelines, fire and health safety/first aid policies.- Control food stock and food cost in the kitchen. Keep a track of the wastage in the kitchen.- Be instrumental in organizing an efficient flow of production. Check all daily events, delegate and follow up.- Expected to work in conjunction with the Purchase teams to maintain proper par stock, inventory, ordering of new ingredients and samples for trials.- Coordinate with the F&B staff with upsell items, out of stock items and limited portions, specials for the day etc. Also keep a track of VIPs and Regular guests.- Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.- Execute an impeccable deep cleaning and fumigation schedule according to proper SOPs.- Make rosters, POA’s and calendars for efficient working of the team.

Qualifications

- 5+ years previous kitchen experience at a high volume restaurant/hotel is an asset- Qualification from a culinary school required. Basic computer skills and familiarity with inventory systems- Excellent communication and organizational skills- Strong interpersonal and problem solving abilities- Highly responsible & reliable- Ability to work well under pressure in a fast paced environment- Ability to work cohesively with fellow colleagues as part of a team- Ability to focus attention on guest needs, remaining calm and courteous at all times

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