Sous Chef (Indian Cuisine base)

Roles and Responsibilities

• Sous chef with Indian Cuisine Base
• Adhere to Food Safety measures and implement sanitation of kitchen utensils and regulations and safety regulations as part of HACCP.
• Ability to prepare MIS report
• Good at Computing skills - MS Excel and Powe Point Presentation.
• Responsible for planning and managing food preparation for huge Banquets and Large scale Food Catering through Good courts restaurants and QSR and 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.

Desired Candidate Profile

A Bachelor degree in Hotel Management or 3 year Diploma in Hotel Management & Catering Technology with minimum 10 years of work experience in the Star Category Hotels / large scale catering based organization.