Sous Chef

3 weeks ago

Goa, India Sodexo India services Pvt.Ltd Full time

General Information

Job Title

Sous Chef

Job Family/Section

Catering

Reporting Relationship and Key Interactions

Reports to

Executive Chef

**Subordinates**

Chef de Partie, Commis chef, Pâtissier, Butcher, Assistant Commis Chef, Baker, Kitchen Aide

Key Interactions
- Assistant Director of Catering
- Dietetics and Nutrition Supervisor
- Materials Management Storekeeper
- Food Hygiene Supervisor
- Quality Inspector
- Food Cost Controller
- Chief Steward
- Engineering and Housekeeping personnel

**Responsibilities**:
Job Summary

This position is responsible for the food preparation for the delivery to patients within HMC as delegated by Executive Chef. Assisting in develops menus and food concepts for patients, visitor and staff; creating food purchase specification and recipes. Responsible to maintain highest food quality including sanitation and hygiene standards.

Specific Responsibilities
- Prepare work schedule of production personnel and assign duties, responsibilities and work stations to kitchen personnel in accordance with work requirements
- Monitor and evaluate kitchen personnel and work procedures in order to ensure conformance with HMC standard of food production
- Deputize Executive Chef during his absence
- Prepares necessary data for the budget in the area of responsibility; projects annual food and labor cost and monitor actual production result.
- Control expenses within area of responsibility including manpower and overtime of outsourced staff members.
- Ensure that food is produced on time following established daily meal schedules and monitor tray line service
- Forecast supply requirements based on approved quantities in the food tender
- Forecast staff and equipment requirements based on approved menu.
- Maintain records and statistics and prepare and submit reports as required
- Help plan and control budgets and production levels to ensure general cost effectiveness of the food production unit
- Inspect supplies, equipment, and work areas in order to ensure efficient service and conformance to HMC standards
- Assist in the preparation and testing of approved standardized recipes
- Attend to customer complaints regarding quality of food
- Train kitchen personnel in food preparation, sanitation, and safety procedures Coordinate with the Service unit and Dietetics staff in planning the menu, food service arrangements & other related details
- Comply with HMC policies and procedures, and in particular HACCP, ISO 22000, infection control, safety and quality management.
- Perform other duties as requested

Job Requirements

Educational Qualification & Certificates
- High School diploma
- NVQ2 or 3 or equivalent in food services

Experience
- Out of 6 years working experience in the food industry a minimum of 3 years’ experience as an Junior Sous Chef or equivalent in a 5* star Hotel Group / Catering Facility / Cruise Line and 4 years working experience in an operation with large quantity of food preparation per day.
- HACCP. Minimum 2 years in a hospital/healthcare setup.

**Skills**:

- English written and spoken
- Advanced Computer skills, Able to create and modify Excel Spreadsheets, compile PowerPoint presentations, proficient in the use of the basic Microsoft Programs
- Fluent in Business English (written and spoken) and preferred one more language

Competencies

Patient and Customer Focus, Providing Excellent Service, Delivering Results, Teamwork, Effective Communication

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

**Salary**: ₹30,000.00 - ₹55,000.00 per month

**Benefits**:

- Food provided
- Health insurance
- Provident Fund

Schedule:

- Rotational shift

Supplemental pay types:

- Overtime pay
- Performance bonus
- Yearly bonus

Ability to commute/relocate:

- Goa, Goa: Reliably commute or planning to relocate before starting work (required)

**Experience**:

- total work: 8 years (preferred)

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