Sous Chef (Indian Cuisine base)

Roles and Responsibilities

• Telugu Known Sous chef with Indian Cuisine Base
• Diploma / BHM qualified chef to lead the F&B Production team of 7 restaurants,
• Responsible for planning and managing food preparation for huge Banquets and A-la-karte restaurants, managing multi cuisine kitchens.
• Develop new menu options based on seasonal changes and guests choice or demand.
• Ensure that kitchen activities operated in a timely manner.
• Interaction with the guests and resolving the problems and concerns personally.
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Train the kitchen employees to meet ISO-22000 standards.
• Create schedules for kitchen employees and evaluate their performance.
• Adhere to Food Safety measures and implement sanitation of kitchen utensils and regulations and safety regulations as part of HACCP.
• MIS report preparation.

Desired Candidate Profile

BHM/ BHMCT / 3 year Diploma in Hotel Management with Good Computer Knowledge with presentation skills & 10 years of work experience in large scale catering based organization.