Sous Chefs

2 weeks ago

Ahmedabad, India IHCL Full time

Job Responsibilities
- Establish quality and quantity standards of food preparation & presentation.
- Develop and Standardize new recipes in order to add variety to the F & B outlets.
- Devise methods for optimal use of raw materials & fuel and maintain the budgeted food cost.
- Ensure availability of stock and raw materials through proper planning and co-ordination with the Purchase department.
- Monitor adherence to Safety, Hygiene and Cleanliness standards.
- Work in association with the F & B Manager in the area of Promotions, Food Festivals, Menu planning & Pricing.
- Work closely with the Purchase Manager for developing Standard Purchase Specifications, Vendor Development & Evaluation etc.
- Co-ordinate with the Chief Engineer for Preventive Maintenance, Procurement of new equipment, Energy consumption etc.
- Ensure through regular monitoring of GSTS and constant guest feedback, prompt, efficient and accurate service to all guests along with the best quality products.
- Staff and Schedule staff in order to optimize manpower.
- Review the monthly business reports and develop a work plan.
- Develop departmental trainers in association with the training department & oversee all the training activities within the department.
- Address any grievance and counseling issues among the department staff.
- Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment etc.
- Identify key communities, plan various initiatives and co-ordinate the support activities.

Job Requirements

- Degree or Diploma in Hotel Management.
- Apprenticeship and specialized training from a culinary institute.

Knowledge/Skills
- Thorough knowledge of different cuisines, cooking styles, hygiene & safety standards.
- Knowledge of various aspects of food and nutrition, calorie values etc.
- Techniques in quantity food production and dispensing.
- Inventory management & Budgeting.
- Working knowledge of MS Office.
- Food Costing and Menu pricing techniques.
- Kitchen Planning & Design.

Experience
- Progression through various positions in the food production department, handling various satellite kitchens and a minimum of 4 - 6 years experience in managing satellite kitchens/main kitchen.
- Handling production for banquets and outdoor catering.
- Implementing new F&B concepts, in the form of themes in specialty restaurants, coffee shops etc.
- Pre-opening of restaurants.
- Exposure to international F & B production.

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