Sous Chef

· Ensure that the day-to-day reports reach him from all units

· Execution of Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control

· Support management with Catering Proposals, Menu Pricing and Menu Innovation

· Track food costs while Managing Vendors to provide Standard Cost-efficient Products

· Estimate Food Consumption and Requisition of Food Purchase

· Standardize Production Recipes to ensure consistent quality

· Responsible for continued growth of overall catering: Cost, Quality, Presentation and Innovation

· Assist Manager of sales & Marketing in Menu Planning and Costing for Special Event Catering

· Collaborate with General Managers on expense tracking for accurate financial projections

· Responsible for all the kitchen purchasing

· Ensure that appropriate Sanitation, Maintenance and Safety Standards are followed

· Implement and maintain Culinary Excellence Standards

· Train and manage kitchen personnel and supervise all culinary activities

· Should be strong in HACCP orientation and implementation and ensure that this is being followed

· Ensure high standards of Hygiene and labelling and color coding for all the perishable /non perishable items.

· Ensure that all requirements of the Kitchen are procured through certified vendors giving the best rates after comparison with Hotels within vicinity

· Should be strong in networking to handle any kitchen crisis / Ensure that all equipment’s pertaining to the Kitchen are in working condition and are periodically cleaned and serviced

· As a Corporate Chef he would have to visit all units and monitor whether all SOP’s are being followed as per the standards set by the organization. Travel t units should be need based

· Make a standard Kitchen Manual to be implemented all across the units.

· Should be able to gauge the kind of cuisine that is fast moving so as to generate revenue / Also design cost effective menu depending on the location of the Unit on a Pan India basis. The menu would vary from location to location depending on the local cuisine and flavours.

· Should have the flair to bring on innovative ideas / food festivals etc to have generation of revenues for each unit.

Pay: ₹35,000.00 - ₹45,000.00 per month

Benefits:

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

Work Location: In person