Sous Chef

7 days ago

Hyderabad, India IHCL Full time

Job Responsibilities
- To look after the function of the executive chef in his absence
- To approve requisitions from stores for stations assigned and in the executive chef’s absence, for the entire kitchen
- Responsible for all food production in the area assigned to him
- Responsible for overall food cost control without affecting standards and procedures as laid out by the management
- To account for the usage, consumption, spoilage and control of food stuff produced and stored under his supervision
- Responsible for the preparation of mis-en-place at all stations
- Responsible for maintaining all attendance records
- To recommend the periodic purchase of special items, orders of canned and dried fruits, dried food items both domestic and imported
- To keep wastage of food to the minimum at all stages of food production
- To maintain and enforce such systems and methods in the area of F&B production as laid down by the management
- To ensure that employees in the department conform to house rules and policies of the Hotel
- To work closely with the Banquet Manager, Assistant Managers in the F&B Service Area/ restaurants, and the Executive Kitchen Steward for the attainment of profit, quality and service standards of the department and the Hotel
- To initiate the performance evaluation of his subordinate staff
- To ensure that the main kitchen and all the satellite kitchens are clean at all times
- To ensure that employees in the department conform to hygiene and sanitation practices
- To personally supervise the maintenance of proper cooking, thawing and storage temperatures for all raw and cooked food in his/ her department
- To keep abreast with the competition by conducting periodic competition and market surveys
- To facilitate the timely pick-up of food orders placed by the service staff
- To co-ordinate with the engineering department for maintenance of all kitchen equipment. Also to ensure proper and adequate supply of gas

Job Requirements
- To undertake the responsibility for the following in the absence of a Kitchen Stewarding Executive:

- Responsibility for food and service made available for the staff in the cafeteria
- To ensure that prescribed cleaning formulae are being used to maintain highest possible standards of cleaning
- To develop standard procedures for new tasks and changed conditions
- To co-ordinate with the receiving manager for checking of the equipment in order to ensure conformity with specified/ expected standards
- To co-ordinate pest control operations for all the kitchens

To make conscious and continuous efforts to develop local suppliers to substitute imported/ expensive items

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