Senior Sous Chef

4 weeks ago

Mangalore, Karnataka, India CIEL HR Full time

Position Senior sous chefLocation Mangalore KarnatakaJob description To deputise in the Head Chef s absence To ensure that all chefs des parties are familiar with the day s requirements To ensure that the necessary stocks are on hand at the right quality and quantity To ensure that fair discipline is maintained To ensure that all staff are treated fairly and with commonly accepted courtesy To ensure that timetables leave rosters and attendance registers are up-to-date To ensure that all statutory as well as company hygiene regulations are being strictly adhered to To ensure that all maintenance problems are timorously reported and followed up To ensure that all communications between restaurant and kitchen run smoothly To ensure that each cook receives the correct orders for the appropriate tables To ensure that each dish leaving the kitchen is checked for quality quantity presentation and correct temperature To ensure that the dining room restaurant personnel are standing by when delicate dishes are served To ensure that regular on-the-job training is carried out so that subordinate staff perform their duties correctly To attend seminars and training courses as and when directed To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards for the profession as a whole To organise and supervise kitchen staff waiters barmen and cleaners ensuring that good value food is produced and served achieving the correct profit margin To ensure that staffs are clean and correctly dressed at all times also that they are courteous and helpful to members and their guests To ensure good housekeeping is maintained internally and externally To prepare and submit on the required format all information required for budgeting purposes SPECIFIC JOB KNOWLEDGE SKILLS AND ABILITIES Thorough out working knowledge of hot and cold food preparation Good working knowledge of accepted sanitation standards and applicable health codes Basic mathematical skills necessary to understand recipes measurements requisition amounts and portion sizes Thorough knowledge of food products standard recipes and proper preparation Ability to analyze forecast data and make judgments to ensure proper payroll and production control Ability to supervise large staff and accomplish goals on a timely basis Ability to conduct meetings menu briefings and maintain communication lines between line staff and Director Food Beverage Artistic ability to create theme menus ideas for ice carvings decorations etc

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