Sous Chef/Kitchen Manager

6 days ago

Ghansoli Navi Mumbai Maharashtra, India ambrosia sarovar portico haridwar Full time ₹ 4,80,000 - ₹ 12,00,000 per year

To organize, develop, operate and administer the main kitchen and producing delectable food at a pre-determined cost and strictly in time for service.

  • Responsible for food production in all the kitchens
  • To assist the F & B Manager in the development of new menus and menu changes
  • To make conscious and continuous efforts to develop local suppliers to substitute imported/ expensive items
  • To recommend to the F&B Manager the price structure for various items in the menu in relation to competition
  • To recommend food and beverage standards and specifications and portions in clear relation to prices and external competition
  • To originate and approve the daily requisition while ordering meats, dairy products, fresh fruits and vegetables. To also set the minimum levels of inventory for perishables
  • To recommend the periodic purchase of special items, orders of canned and dried fruits, dried food items both domestic and imported
  • To recommend the 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 the 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 preparation
  • To ensure that employees in the department conform to house rules and policies of the Hotel
  • To work closely with the 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 the Hotel
  • To initiate the performance evaluation of his subordinate staff
  • To formulate and ensure adherence to standard recipes.
  • 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 be actively involved in the purchase committee for ordering kitchen supplies and equipment as per requirement
  • 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 procedures 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

Job Types: Full-time, Permanent

Pay: ₹40, ₹50,000.00 per month

Benefits:

  • Food provided
  • Leave encashment
  • Paid sick time
  • Paid time off
  • Provident Fund

Education:

  • Bachelor's (Preferred)

Experience:

  • Hotel Industry: 5 years (Required)

Work Location: In person

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