Sous Chef

• Menu planning as per chain outlet cooking processes of central production.
• Product development with fixed recipe system, fixed frozen ingredients mastery and taste consistency.
• Converting a single recipe to bulk and al-la-carte model, scalable product without compromising on final quality keeping customer first approach in mind.
• Complete responsibility to ideate, create and execute menus for multiple cuisines (North Indian, Italian, Mexican, South Indian, Mediterranean, European, Pan Asian)
• Determining exact cooking process with timer system and measuring portions automation.
• Executing Trials of food across India, as per consulting projects
• Top-notch culinary expertise- Bringing in innovation, ideas, and USP recipes, developing variations in dishes, etc.
• Creating and training kitchen SOPS- checklist, Kitchen manuals menu Portioning, Packaging, plating standards.
• Creating recipe standard documents and costing SOP
• Kitchen team selection and Conducting Kitchen team training.
• Client management and internal team management.
• Restaurant audits and quality check.
• Making Utensil list required for cuisine, equipment list, required kitchen plan, packaging BOQ, sizes, and quantities.
• Consulting the clients about their kitchen planning, recipes, menu, etc in depth.
• Quality analysis of DNY standards of working in menu and food costing documentation.
• Quality check of menu and analysis of existing restaurants, conducting audits and preparing reports of their current performance.
• Training and quality analysis of restaurant staff.

Skills Required-

• 7+ Years in Bulk cooking, product development in different cuisines.
• Worked in brands like Rebel foods / freshmenu / swiggy / robinfood etc.
• Central kitchen experience, knowledge and cooking systems.
• Team handling for recipe training as major skill set.