Sous Chef

7 days ago

Pune, India PUNO - The Adventure Park Full time

**Employment Type**

Fulltime

**Seniority Level**

Management

**Work Experience (in years)**

Minimum 3yrs + Of Sr. CDP position

Experienced in Banquets and Food Plating designs

**Education**

Graduation in Hotel Management or any other Graduate

**Team Management**

Team management experience of 15 - 20 plus employees

**Must Have**
- 5 year experience as a chef, English Spoken
- Demonstrated knowledge of current restaurant industry trends
- Must possess culinary creativity
- Strong knowledge of local, state and federal food sanitation regulations
- Comfortable providing direction and supervision to kitchen staff
- Knowledge of Managing Kitchen & Team, Stores, Food Costings, etc.
- Must Have Knowledge of Indian, Continental & Asian Cuisines, But may be a Master of at least one Cuisine (preferably Pizza & Pantry Sessions)
- Knowledge of Computer operating systems, MS office system
- Minimum 3 yrs. of experience in the same position or 2 - 3 yrs. as JR. Sous Chef / CDP

**Responsibilities**
- Purchase food and supplies from vendors approved by the company and monitor inventory
- Develop menus and item pricing
- Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations
- Hire, train and supervise kitchen personnel
- Stay current on restaurant industry trends
- Identify new culinary techniques and presentations
- Assist kitchen staff with food prep and recipe creation
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Assist with the preparation and planning of meal designs, Plating
- Train the Team with various tasks including line cooking, food preparation, and dish plating, to meet our requirements and standards.
- Should have experience in bulk cooking and Banquet SOPs
- Handling of Kitchen Activity Time Sheets.
- Customer Interactions
- Inventory, Daily Ordering, Mise N Place Planning
- Waste Management Control & Budgetary Standards
- Indent and receive according to the days menu Consumption report Staff duty allocation Staff hygiene report and NC closure for the Audits Weekly closing stock Wastage report Sensory evaluation of the sauces
- Create schedules for kitchen employees and evaluate their performance.
- Should be well versed with Hygiene standards of FSSAI
- Manage the kitchen team in the executive chef's absence.
- Food Costing

**Salary**: ₹30,000.00 - ₹35,000.00 per month

Schedule:

- Rotational shift

Ability to commute/relocate:

- Pune, Maharashtra: Reliably commute or planning to relocate before starting work (required)

**Experience**:

- total work: 1 year (preferred)

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