Outlet Chef

2 days ago

Kolkata, West Bengal, India Zing Restaurants Full time ₹ 6,00,000 - ₹ 8,00,000 per year

What do we do?

Zing is an F&B company based out of Kolkata. The company owns and operates a bouquet of brands, including Rang De Basanti Dhaba(RDBD), which is the biggest North Indian brand in East India by volume, and an upcoming Pan Asian Outlet, which aims to bring the best of Asian streets under one roof.

Zing also operates delivery-only cloud-kitchen brands Deja Bowl, Rosy Roti etc. This brand is currently present in and around Kolkata, Guwahati and Bangalore

What's expected from you

Reports To: Cluster Chef 

Position Summary: As a Outlet Chef you are responsible for entire kitchen operation of delivering consistently high quality food, handle purchase orders and ensure that items arriving without authorization are not received

Responsibilities:

  • Should be able to handle kitchen operations independently.
  • Prepare menus in collaboration with colleagues
  • Ensure adequacy of supplies at the cooking stations
  • Prepare ingredients that should be frequently available (vegetables, spices etc.)
  • Follow the guidance of the Executive Chef/ Cluster Chef and have input in new ways of presentation or dishes
  • Put effort in optimizing the cooking process with attention to speed and quality
  • Enforce strict health and hygiene standards.
  • May plan menus, Determine size of food portions, estimate food requirements and costs, and monitor and order supplies

Experience:

  • Previous hospitality experience working as a Head Chef/ Sous Chef role.
  • Excellent use of various cooking methods, ingredients, equipment and processes
  • Ability to multitask and work efficiently under pressure
  • Knowledge of best cooking practices
  • Self-motivated, positive team player
  • Able to take responsibility

For Pan Asian/ Oriental Sous Chef/ Outlet Chef:

  • Should have basic knowledge of Pan Asian Cuisine like Chinese, Thai, Japanese, Korean, Indonesian Cuisine.
  • Should have worked as a Head Chef/ Sous Chef position in a specialized Pan Asian/ Oriental cuisine restaurant for at least 2 years. 
  • Should have some experience in buffet concept restaurant operation.
  • Should have worked with a minimum of 15 to 20 staff in the same cuisine.
  • Should be able to guide and teach junior staff in recipes & plating.

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