Jr. Sous Chef

6 days ago

Bengaluru, Karnataka, India 2afb2f36-0536-4f2f-907e-a8a24dea6d3c Full time ₹ 12,00,000 - ₹ 24,00,000 per year

Bengaluru

Full Time

8 Years

Qualification

B.H.M/Diploma Or Any Degree/ Without Degree

Experience

8-10 years

Skills

PAN Asian, Formal training in Culinary Arts.

Duties & Responsibilities
  • Apply principles of culinary science.
  • Apply sensory analysis to food and beverage preparation and presentation.
  • Develop and implement budget.
  • Innovate with new culinary ingredients.
  • Integrate business continuity management into the organization's operations.
  • Manage compliance with food and beverage hygiene policies and procedures.
  • Manage cost and quality controls.
  • Manage crisis situations.
  • Manage culinary operations.
  • Manage food and beverage operations.
  • Manage high volume food production operations.
  • Maintain records of prepared food and manage inventory.
  • Manage loss/risk prevention.
  • Manage site/outlet and equipment maintenance.
  • Master cook and chill methods.
  • Master culinary trends and techniques in Glamping Pods.
  • Perform culinary application and techniques.
  • Plan and develop menus for food service establishments.
  • Interact with guests to obtain feedback on product quality and service levels.
  • Respond to and handle guest problems and complaints.
  • Able to make recommendations to the Executive Chef and the functional F&B
  • Head regarding succession planning.
  • To be aware of all financial budget and goals.
  • Ensure that all recipes and product yields are accurately costed and reviewed regularly.
  • Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
  • Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the resort and the Glamping Pods occupancy and function forecasts.
  • Ensure that chefs and KST stewards are always in clean, tidy uniforms and are always presentable to be in guest view.
  • Ensure that all culinary operations manuals are prepared and updated.
  • Ensure that the culinary department adheres to all Wonderla Resorts policies and procedures.
  • Ensure that the department's overall operational budgets are strictly adhered to.
  • Ensure that a consistent first-class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.
  • Ensure that team meetings & SOP training are well planned and need to be results-oriented.
  • Creative menu planning and correct food preparation for each outlet including Woods, Red Ice, Room Service, and banquets.
  • Work in close conjunction with the Food and Beverage Manager and respective teams to create a yearly marketing plan for the outlet.
  • Be aware of new items, which are introduced onto the market and keep up with the latest product trends.
  • Fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.
  • Initiate relevant maintenance reports and work orders supported by the respective follow-up of those items actioned.
  • Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.
Prerequisites:
  • Fair and firm management abilities with high influencing skills.
  • Strong administration skills.
  • Creative and innovative.
  • Strong knowledge of food and beverage.
  • Hands-on approach to all operational aspects.
  • Excellent communication skills and computer skills.
  • Initiative and self-motivated.
  • Ideal training and coaching skills.

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