South Indian Chef

6 months ago

Bengaluru, India The South Table Full time

Looking for a South Indian food expert head Chef for a QSR model "The South Table" With an experience of 3+ years in the Hotel Industry.

Key Responsibilities
- Control and direct the food preparation process and any other relative activities
- Construct menus with new or existing culinary creations ensuring the variety and quality of the servings within the food cost-defined
- Approve and “polish” dishes before they reach the customer
- Plan orders of equipment or ingredients according to identified shortages
- Arrange for repairs when necessary
- Remedy any problems or defects
- Be fully in charge of hiring, managing and training kitchen staff
- Oversee the work of subordinates
- Estimate staff’s workload and compensations
- Maintain records of payroll and attendance
- Comply with nutrition and sanitation regulations and safety standards
- Foster a climate of cooperation and respect between co-workers
- Follows the instructions and recommendations from the immediate superiors in menu creation and operational efficiency.
- Responsible to supervise Sous chef, junior chefs and commis.
- Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
- Ensure that the production, preparation and presentation of food are of the highest quality at all times.
- Ensuring highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
- Full awareness of all menu items, their recipes, methods of production and presentation standards.
- Follows good preservation standards for the proper handling of all food products at the right temperature.
- Operate and maintain all department equipment and reporting of malfunctioning.
- Ensure effective communication between staff by maintaining a secure and friendly working environment.
- Establishing and maintaining effective inter-departmental working relationships.
- Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
- Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
- Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
- Daily feedback collection and reporting of issues as they arise.
- Assess quality control and adhere to hotels service standards.
- Carry out any other duties as required by management.
- Develop new menu options based on seasonal changes and customer demand.
- Assist with the planning of meal designs within food cost defined
- Recruit and train new kitchen employees to meet restaurant and kitchen standards
- Good understanding of useful computer programs (MS Office, restaurant management software, POS) to document recipe and operations in order to build a scalable chain and also to have proper reporting to owners.

Food Production and Quality
- Ensure that all food that they produce is equal to or above the minimum set standard
- Ensure that all food produced in their department is produced to the standard recipe
- Up-to-date with culinary trends and optimized kitchen processes

Menu Development
- Develop the menu and additional items that are creative and appealing according to season, supply, relevance and inspiration.
- Document all food production in a standard and presentable recipe
- Provide feedback with regards to the functionality and appeal of the dishes in their department

People
- Provide guidance and direction to Apprentices.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensure members of the kitchen brigade adhere to standard operating procedures, best practice and company policy.
- Work as part of a team to ensure that all tasks are completed in order of priority, and in the allotted time frame
- Ensure that all staff have a safe and pleasant work environment at all times
- Respond to and treat colleagues with professional respect and courtesy
- Demonstrate new cooking techniques and equipment to Apprentices

Customer Care
- To deliver courteous and friendly service to all customers (clients, guests and team members)
- To foster relationships with the staff, management, and corporate clients

Financial responsibilities
- Control costs by the below:

- Minimizing spoilage
- Maintaining adequate inventory of food
- Utilising food surpluses
- Minimising energy waste in the kitchen
- Minimise maintenance costs in the kitchen by treating all equipment with respect and only using it according to guidelines and training
- Ensure astute portion control, wastage control and adhering to par levels in their department

Work Health & Safety
- Ensure company WHS policies and procedures are adhered to at all times
- Comply with all WHS Legislation and Regulations
- Communicate the importance of safety procedures, monitor processes and proc

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