Sous Chef Cuisine

1 week ago

Thane, India Meraqui Ventures Pvt Ltd Full time

**Job Title: Sous Chef || Cuisine ||**

**Location**: Central Kitchen (Navi Mumbai)

**Experience**:5+ Years **(*_**the multi cuisine combination is mandatory*_)

**Role Overview**:
The sous chef is responsible for overseeing kitchen operations, training and hiring staff, maintaining food standards, ensuring quality control, managing inventory, conducting audits, and planning events. This role requires close collaboration with multiple departments, including Supply Chain Management (SCM), to maintain high standards in food preparation and kitchen practices.

**Key Responsibilities**:
**1. Kitchen Staff Hiring, Training, and Standards Implementation**
- Conduct training sessions for new hires on culinary techniques, food safety, and hygiene practices.
- Establish and enforce standards for makeline setup, ensuring a smooth and efficient process.
- Develop step-by-step guidelines for food preparation processes to maintain consistency.

**2. Production Planning and Wastage Control**
- Plan daily and weekly production schedules for the base kitchen to meet demand.
- Implement wastage control measures, monitoring and adjusting processes to minimize waste.

**3. Cafe Audits**
- Conduct regular cafe visits in Mumbai and Pune to audit operations, hygiene, and consistency in food preparation.
- Use company transportation to facilitate these visits and ensure standards are upheld across all locations.

**4. Supply Chain Management (SCM) Audits**
- Regularly audit SCM for product expiry checks, cleanliness, and overall quality assurance.
- Work closely with SCM to address and resolve any issues related to inventory and quality.

**5. Vendor Quality Checks**
- Perform site visits to vendors for quality assurance, ensuring that raw ingredients and supplies meet company standards.
- Collaborate with vendors to ensure alignment on quality expectations and resolve any discrepancies.

**6. Inventory Management and Wastage at Base Kitchen**
- Oversee inventory management within the base kitchen, ensuring stock levels are adequate and timely.
- Implement and maintain inventory control systems to track waste and enhance efficiency.

**7. New Product Approval (SCM)**
- Collaborate with SCM on evaluating and approving new products, ensuring they meet company standards for quality and usability in recipes.

**8. Event Planning and Food Preparation**
- Plan and oversee food preparation for company events, ensuring high standards in presentation and taste.
- Collaborate with event organizers to design menus and manage kitchen staff during events.

**Job Types**: Full-time, Permanent

Pay: Up to ₹40,000.00 per month

**Benefits**:

- Health insurance
- Provident Fund

Schedule:

- Weekend availability

Supplemental Pay:

- Performance bonus

Work Location: In person

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