
Senior Food Operations Leader
2 weeks ago
Sous Chef Role Overview
As a seasoned culinary professional, the Sous Chef plays a pivotal role in ensuring seamless kitchen operations. This dynamic leader oversees food production, staff management, quality control, and innovation, driving excellence in every aspect of food service.
Key Responsibilities:- Leadership: Lead daily kitchen operations, including food preparation, service, and overall workflow to meet customer expectations.
- Team Management: Manage and train a team of chefs, commis, and kitchen support staff to maintain a high-performing team environment.
- Culinary Innovation: Plan and update multi-cuisine menus that incorporate seasonal ingredients and customer preferences, driving menu growth and customer satisfaction.
- Quality Assurance: Ensure consistency in taste, presentation, and portion control to uphold the highest standards of quality.
- Operations: Monitor food cost, wastage, inventory, and supplier relationships to optimize efficiency and minimize losses.
- Hygiene and Safety: Enforce rigorous standards of hygiene, cleanliness, and food safety to protect customers and employees alike.
- Collaboration: Collaborate with management on guest feedback and kitchen efficiency initiatives to drive continuous improvement.
- Education and Experience: Degree/Diploma in Culinary Arts, with minimum 4 years of experience in a senior role (Sous Chef, Sr. CDP, or Kitchen In-Charge).
- Skills and Qualifications: Expertise in Continental and Asian cooking styles, strong grasp of Indian fusion cuisine, and proven leadership skills to run an independent kitchen catering to various clients.
- Personal Qualities: Passion for food quality, creativity, and continuous improvement; strong organizational, communication, and leadership abilities.
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