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

Experience:

• total work: 5 years (Required)

Work Location: In person