Sous Chef

Hospital Chefs are responsible for preparing and serving meals to patients, visitors, and staff in hospitals. They may also be tasked with ensuring that all food meets health and safety standards before it is served and create an excellent guest experience. **Key Focus Areas**: - Planning menus and ordering food supplies based on taste preferences and nutritional needs of patients while also appealing to their taste buds. - Preparing and serving meals to patients and staff members, including special diets for patients with specific health conditions. - Ensures proper food handling / preparation, presentation, portion control and maintenance of appropriate serving temperatures including storage. - Teaching nutrition principles to staff members to promote healthy eating habits. - Maintaining the cleanliness of work areas and equipment to prevent cross-contamination of bacteria in food preparation areas in line with guidelines and policy. - Training Staff on proper food preparation techniques and kitchen safety regulations. - Is responsible for quantity and quality control in food production overall sanitation of assigned areas. - Performs pre-service meetings with team and completes production process by updating postproduction numbers in necessary portal. - Overseeing cleanliness of the food production areas. - Keeps-up with peak production and service hours. - In collaboration with team, designs new menu plans for various food service programs and customer populations, specifically focusing on current culinary trends and healthy cooking. - Acts as lead person in the production area. - Performs all main line food production duties. - Performing administrative tasks such as ordering supplies, maintaining inventory records, and developing menus on a daily/weekly basis. - Ensuring promptness, freshness, and quality of dishes. - Coordinating cooks' tasks. - Obtaining feedback on food and service quality, and handling customer problems and complaints. - Reviewing staffing levels to meet service, operational, and financial objectives. - Any other portfolio that may be entrusted by the management from time to time. **Desired Experience and Qualification**: - Degree in Culinary / Hotel Management / Food Service Management. - 5-10 years of relevant industry experience and preferably in Hospital. - Well versed with F&B costing, P&L, MIS, KPI report, AOPs, Wastage control, Inventory monitoring, Budgeting, Revenue management, Recruitment, Training, Menu engineering, SOP preparation. - Knowledge of food quality, nutritional value, presentation, and service standards. - Team Leadership and managerial skills. - Strong interpersonal and communication skills. - Planning, organizing and decision-making skills. - Proven Culinary experience. - Ability to spot and resolve problems efficiently. - Mastery in delegating multiple tasks. - Up to date with food and beverages trends and best practices. - Ability to manage personnel and meet financial targets. - Guest-oriented and service-minded. - In-depth knowledge of the food industry. - Ability to adhere to budgets and meet financial targets. - Ability to forecast food and beverage needs. - Delegation skills. - Conforming to standard business practices when handling day-to-day operational matters. - Analyse external factors to adopt effective business strategies. - Implementing effective operational policies and procedures. - Ability to establish and maintain effective working relationships with other employees, Community Officials and the General Public. Aspirants are requested to E-mail resume in MS word format only along with photograph and with details on current fixed salary + incentives if any and expected salary. Please super scribe as "**Application for the post of Sous Chef / Executive Chef at Manipal Hospital - Mysore**" in Subject column when writing / sending / forwarding E-mail. - Work Location - Mysore - Karnataka - India. Pay: ₹40,000.00 - ₹50,000.00 per month **Benefits**: - Cell phone reimbursement - Food provided - Health insurance - Leave encashment - Paid time off - Provident Fund **Education**: - Bachelor's (preferred) **Experience**: - relevant culinary: 5 years (required) **Language**: - Hindi, Kannada, English, Tamil, (required) Work Location: In person