Sous Chef

Job Description:

- Manage overall kitchen operations
- Ensure that nothing goes wrong in the kitchen.
- Ensure that staff in kitchen is performing optimally and as per the standardized guidelines.
- Provide direction for all day-to-day operations for kitchen.
- Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company hygiene standards and health code regulations
- Provide support the junior kitchen employees with various tasks including line cooking, food preparation and dish plating, etc.
- Expedite orders to maintain a steady flow of dishes
- Display exceptional leadership by providing a positive environment, counsel employees as appropriate and demonstrate a dedicated and professional approach to management.
- Hire, train, supervise and motivate kitchen personnel
- Stay current on restaurant industry trends
- Assist the Sr. Sous Chef and manage the kitchen in his absence
- Identify new culinary techniques and presentations
- Forecast requirements for food and other supplies on a timely basis and order new supplies accordingly for kitchens.
- Provide regular feedbacks to the management for kitchen.
- Perform additional duties as requested by the management as and when required.
- Ensure proper grooming and hygiene standards for all kitchen staffs.
- Frequently review finished products for quality and presentation before the orders are sent to the guests.
- Wastage and breakage Management at the kitchens.

Ensure efficient, cost-effective operation and profitability of food production.

Skills and Competencies:

- Good Knowledge of all sections
- Ability to produce high quality food
- Excellent Communication
- Exceptional Leadership and Team Management skills
- High level of attention to detail
- Ability to work unsupervised and deliver quality work
- Enthusiasm to develop your own skills and knowledge plus those around you
- Adaptability to change and willingness to embrace new ideas and processes
- Ability to spot and resolve problems efficiently
- Capable of doing multiple tasks and getting things done by the staff
- Capable of providing direction and supervision to kitchen staff.
- Keep up with cooking trends and best practices
- Strong knowledge of local, state and federal food sanitation regulations
- Must possess culinary creativity
- Demonstrated knowledge of current restaurant industry trends
- Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience.

**Requirements**:

- Degree or related certificate in culinary education.
- 10+ or more Years of total kitchen experience with minimum 3+ years of similar experience in a busy, fast paced kitchen
- Excellent use of various cooking methods, ingredients, equipments and processes.
- Knowledge of best cooking practices and understanding of trends and new styles.
- Attention to detail and high standards of presentation, creative flair and imagination.
- Excellent knowledge of BOH (Back of House) systems, ordering and inventory.
- Competent level of English spoken and written
- Exceptional Leadership and ability to work effectively as part of a team with a ‘can do’ attitude and a willingness to continually improve; cheerful, reliable and articulate.
- Ability to meet deadlines.
- Excellent record of kitchen management
- Ability to multitask and work efficiently under pressure.
- Available to work on-call, shifts, after hours, over weekends, and on public holidays.

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

**Salary**: From ₹35,000.00 per month

**Benefits**:

- Food provided

Schedule:

- Day shift
- Rotational shift

**Speak with the employer**

+91 8890652029