Junior Sous Chef

Job Responsibilities

**Managerial**

oAssist the Executive Chef in planning and budgeting the food costs and beverage-related costs for all the F & B outlets.

oStaffing and Scheduling of kitchens and kitchen stewarding and allocation of duties.

oDevelop systems and procedures that achieve higher cost efficiency and guest satisfaction.

oFacilitate learning and development for all the team members - Training Skills as one of the Key attributes.

oPerformance Appraisal/ Management of the staff in the department

oAssist the Executive Chef in conceptualizing various Food and Beverage programs as per the unit’s requirement.

oProduct development, Sourcing, Vendor development

**Operational**

oWorking hands-on to ensure seamless operation of different sections of the kitchen

oSpecific charge of All Day Dining and Pastry Confectionery kitchens

oEnsure that all the quality and quantity standards of food preparation & presentation in all the F & B outlets are adhered to.

oAssist the Executive chef in Menu planning & pricing.

oAssist the Executive Chef and the outlet's chefs in developing and standardizing new recipes for the outlets.

oDevise methods for optimal use of raw materials & fuel and maintain the budgeted food cost.

oCo-ordinate with the Purchase department regarding the procurement of various items based on the stock levels and usage in the kitchens.

oMonitor adherence to Safety, Hygiene, and Cleanliness standards.

oWork closely with the Purchase Manager for developing Standard Purchase Specifications for various items.

oEnsure good physical upkeep, and condition of equipment and utensils in all the kitchens and coordinate with the Engineering department for the repairs and maintenance.

oEnsure through regular monitoring of GSTS and constant guest feedback, prompt, efficient, and accurate service to all guests along with the best quality products.

oReview the monthly and daily business reports of the hotel, specifically the F & B report, and assist the Executive Chef in developing a work plan to achieve greater results

oStay informed about the new developments in the world of cuisine, and cooking techniques, kitchen equipment, etc.

oEnsure the highest levels of Team Morale through constant communication with the team, team activities, and other attributes which are relevant to ESTS and ESS

oEnsure overall team motivation of the resort by contributing to the Team restaurant events and menus

oAddress any grievance and counseling issues among the department staff.

oLead and operate the Kitchen Stewarding department through Cleaning Schedules and checklists

Job Requirements

**Education**
- Graduate/ Diploma Holder in Hotel Management from a recognized college
- Apprenticeship and specialized training from a culinary institute.

**Knowledge/Skills**
- Thorough knowledge of different cuisines, cooking styles, hygiene & safety standards.
- Knowledge of upmarket Pastry and Confectionery products, desserts, and bread
- Techniques in quantity food production
- Inventory management
- Working knowledge of MS Office
- Excellent Communication skills in English - both Verbal and Written
- Food Costing and Menu pricing techniques

**Experience**
- Progression through various positions in the food production department, handling various satellite kitchens, and a minimum of 6-10 years experience in managing satellite kitchens/main kitchens.
- Should have at least 3 years experience in Bakery & Pastry.
- Should have experience in a fine dining restaurant.
- Overseas Exposure would be an added qualification.
- Implementing new F&B concepts, in the form of themes in specialty restaurants, and coffee shops or conducting various food festivals based on these themes.

**Remuneration
- Remuneration details will be shared at the time of the selection process.