Key Skills: Sous Chef, sous chef, chef,kitchen

Responsible for the smooth working of the entire kitchen.

Independently carrying out of orders in the food and non-food area.

Monitoring the flow of goods.

Checking goods at the goods in point in cooperation with the Purchasing Supervisor, carrying out inventories.

Training and management of kitchen team members and trainees.

Drawing up menus for all outlets in cooperation with the hotel's Executive Chef.

Hold employee interviews and employee assessments, documentation of the HACCP lists for all store rooms and observing the HACCP bases for all the relevant areas.

Carrying out banqueting events and catering events from event planning to completion, carrying out taste cookings and refresher training courses.

Creating decorations in F & B outlets, preparing all meals and checking all dishes at the kitchen hatch.

Observing the standards of service during the daily operating sequence, handling immediate complaints.

Continuous monitoring of costs in relation to Payroll, Food Costs and Other Expenses.

Observe local competitors by competition checks, identify with trends on the gastronomy scene and food presentation.

Salary:

INR 4,00,000 - 7,00,000 P.A
Industry:

Travel, Hotels, Restaurants, Airlines, Railways
Functional Area:

Hotels, Restaurants
Role Category:

Food & Beverage
Role:

Sous Chef
Keyskills:

sous chef, chef,kitchen
Desired Candidate Profile
Education:

(UG - Any Graduate - Any Specialization, Graduation Not Required) OR (PG - Any PG Course - Any Specialization, Post Graduation Not Required)

The Candidate should have Min 5 years of experience working with a five star property.