Sous Chef

Job Responsibilities Job Requirements ØMenu planning as per the market requirement ØPreparation, presentation and standardization of recipes ØSourcing and recruitment of staff ØTraining and developing staff. ØQuality control ØCreating and executing promotional activities ØCost control. ØAssist in inventory control on imported items and MFP ØTo monitor systems and procedures for the department ØCo-ordination with other departments ØQuality receipt of raw materials ØTo conduct market survey to check availability and cost of ingredients ØSourcing and approving new products ØKeeping in touch with the latest trends in the food industry ØGuest PR in the restaurants ØAttend to guest complaints ØConduct Briefings and meetings for staff. ØParticipate in staff training development and appraisals. ØMaintain kitchen log book ØTo keep track of guest satisfaction scores & comments. ØImplementing & monitoring food safety regulations ØEnabling and adherence of the principles and work practices detailed under HACCP System in the department viz., Food Safety, Hygiene and Cleanliness, Health, Storage etc as applicable to the area of your workplace.