Sous Chef

**JOB DESCRIPTION - SOUS CHEF (PREFERED INDIAN CUSINE BACK GROUND)**

**-* **Must be have work experience in large and multiple BANQUET.**
- Responsible for food production in all the kitchens.
- To assist F&B Manager in the development of new menus and menu changes.
- To recommend F&B Manager the price structure for various items in the menu in relation to competition.
- To recommend F&B standards and specifications and portions in clear relation to prices and external competition.
- To originate and approve the daily requisition while ordering, dairy products, fresh fruits and vegetables. To also set the minimum level of inventory for perishable goods.
- To recommend the periodic purchase of special items, orders of canned and dried fruits, dried food items both domestic and imported.
- To recommend purchase of new items and delete the purchase of existing items which do not move.
- Responsible for maintaining reasonable cost control in food preparation.
- To keep wastage of food to minimum at all stages of food production.
- To account for the usage, consumption, spoilage and control of all food stuff produced or stored under his supervision.
- To attend the general managers and F&B Managers meeting and to conduct departmental meetings whenever necessary.
- To maintain and enforce such systems and methods in the area of F&B production as laid down by the management.
- To develop new products and improve on existing recipes and research new methods of food production.
- To ensure that employees in the department conform to house rules and policies of the hotel.
- To work with 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 Hotel.
- To initiate the performance evaluation of his subordinate staff.
- To formulate and ensure adherence to standard recipes.
- To ensure that the main kitchen and all the satellite kitchens are clean at all the 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 survey.
- To be actively involved in the purchase committee for ordering kitchen supplies and equipment as per requirement.
- To ensure regular sales calling for promoting business.
- To undertake the responsibility for the following kitchen stewarding executive
- Up keep of all the areas in kitchen floors should be hygienically maintained.
- Ensuring all the KRA’s of the down-level staff to be maintained and reviewed every quarterly.
- Discuss with GM with proper justification for any CAPEX or OPEX related.
- Ensure preventive maintenance of all the equipments, machines etc from time-to-time basis
- 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 procedure 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.
- Meeting with all the vendors for crossing with new ingredients in market
- Get update with all other hotels what kindly of menus, rates, food festivals happening or provided
- Meeting with guest and suggesting menu for events with less cost effective but unique.
- Upgradation of all outlet(s) menu including banquets every quarterly.
- Reviewing menus of all outlets every quarterly to add new recipes.
- Photography and videography for social media of food items along with trail should be done once a week.
- Should be aware of available and non-availability of stock according to that restaurant buffet menu can be designed.
- Non movable item from stores to be addressed and closely monitored
- Spoilage or wastage of any items should be at a no zone level to maintained the food cost.
- Food cost benchmark or parameter is 22% should not increase more than that.
- Constant rounds along with team member (addressing them) in all the outlets for reducing of HLP, water wastage.
- Drainage line should be checked maintained cleaned properly with proper chemicals (with assistance of KST)
- To make conscious and continuous efforts to develop local suppliers to substitute imported/expensive items.

**Job Types**: Full-time, Permanent

Pay: Up to ₹50,000.00 per month

**Benefits**:

- Food provided
- Paid sick time
- Paid time off
- Provident Fund

Schedule:

- Day shift
- Evening shift
- Fixed shift
- Morning shift
- Night shift
- Rotational shift
- Weekend availability

Supplemental Pay:

- Yearly bonus

**Experience**:

- total work: 5 years (required)

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