Executive Sous Chef

The Executive Sous Chef is a senior position in a professional kitchen, typically found in large hotels, upscale restaurants, or culinary establishments. This role serves as the second-in-command to the Executive Chef and assumes responsibility for overseeing the day-to-day operations of the kitchen.

1. The Executive Sous Chef works closely with the Executive Chef to develop menus, create new dishes, and set culinary standards. They provide leadership and guidance to the kitchen staff, including training, mentoring, and performance evaluation.

2. The Executive Sous Chef is responsible for the smooth functioning of the kitchen. They ensure that food preparation and production are efficient, consistent, and adhere to quality standards. They manage inventory, monitor food costs, and implement cost-control measures. Additionally, they enforce strict hygiene and sanitation practices to maintain a safe and clean working environment.

3. Collaborating with the Executive Chef, the Executive Sous Chef participates in menu planning and development. They contribute ideas for new dishes, incorporate seasonal ingredients, and ensure that the menu offerings meet customer preferences and dietary requirements.

4. The Executive Sous Chef maintains high standards of food quality and presentation. They supervise the cooking process, inspecting food for taste, appearance, and temperature. They also ensure that all dishes leaving the kitchen are properly garnished and meet established standards.

5. The Executive Sous Chef oversees the kitchen staff, including chefs, cooks, and kitchen assistants. They schedule shifts, assign tasks, and provide guidance during food preparation. They facilitate effective communication and teamwork, fostering a positive and productive work environment.

6. Managing the inventory is an essential part of the Executive Sous Chef's responsibilities. They monitor stock levels, place orders for ingredients and supplies, and ensure proper storage and rotation of perishable items. They collaborate with vendors and negotiate favorable pricing to maximize profitability.

7. The Executive Sous Chef ensures compliance with health and safety regulations in the kitchen. They implement and enforce proper food handling and storage procedures, maintain accurate records, and conduct regular inspections to identify and address potential hazards.

8. The Executive Sous Chef assists in planning and executing special events, banquets, and functions. They collaborate with other departments to coordinate menu selections, food preparation, and service. They may also be responsible for catering and meeting specific dietary requests or restrictions.

9. The Executive Sous Chef stays updated with culinary trends, techniques, and industry developments. They actively seek opportunities for professional growth and may attend workshops, seminars, or culinary competitions. They bring innovative ideas to the kitchen, experimenting with new flavors, ingredients, and cooking methods.
- Ability to handle high-pressure situations and make critical decisions.
- Proficiency in using security systems, tools, and software.

Educational Qualification:
1. B.sc or Diploma in Hotel Management either Food Production Course.

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

**Salary**: ₹40,000.00 - ₹60,000.00 per month

**Benefits**:

- Cell phone reimbursement
- Food provided
- Health insurance
- Provident Fund

Schedule:

- Day shift
- Evening shift
- Morning shift
- Night shift
- Rotational shift
- Weekend availability

Supplemental pay types:

- Performance bonus
- Yearly bonus

Ability to commute/relocate:

- Salem, Tamil Nadu: Reliably commute or planning to relocate before starting work (preferred)

**Experience**:

- Total work (preferred)
- 10 - 12 years (preferred)

**Language**:

- Tamil (preferred)
- English (preferred)

Shift availability:

- Day Shift (preferred)
- Overnight Shift (preferred)

**Speak with the employer**
+91 9600527778
Application Deadline: 25/06/2023
Expected Start Date: 26/06/2023