Indian Sous Chef

Job Description

We are looking for Indian Sous Chef with minimum of 10 years experience.Main Duties:
• Purchase food and supplies from vendors approved by the company and monitor inventory
• Develop menus and item pricing
• Hire, train and supervise kitchen personnel
• Assist kitchen staff with food prep and recipe creation
• Expert knowledge of the restaurant or organizations cuisine.
• Advanced culinary skills including food preparation, flavor pairings and other cooking best practices.
• Ability to develop unique recipes.
• Current knowledge of trends in the restaurant industry.
• Should have knowledge and experience in Menu designing, Recipe and SOP setup.
• To ensure that all chefs des parties and below are familiar with the days requirements.
• To ensure that the necessary stocks are on hand at the right quality and quantity.
• To ensure that fair discipline is maintained.
• To ensure that all staff are treated fairly and with commonly accepted courtesy.
• To ensure that timetables, leave rosters and attendance registers are up-to-date.
• To ensure that all statutory, as well as company, hygiene regulations are being strictly adhered to.
• To ensure that all maintenance problems are timely reported and followed up.
• To ensure that all communications between restaurant and kitchen run smoothly.
• To ensure that each cook receives the correct orders for the appropriate tables.
• To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
• To ensure that the dining room/ restaurant personnel are standing by when delicate dishes are served.
• To ensure that regular on-the-job training is carried out so that subordinate staff perform their duties correctly.
• To attend seminars and training courses as and when directed.
• To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards for the profession as a whole.
• To perform the duties of Executive Chef in the absence of one.
• To ensure that all menus are calculated correctly to obtain maximum gross profit.
• To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishes.
• To hold daily meetings with the Restaurant Manager to ensure that VIPs are timely identified and any special arrangements properly communicated.
• To hold daily meetings with Chefs des Parties to ensure smooth running of all kitchen departments.
• To ensure that all areas under your control satisfy the most stringent hygiene requirements and that staff who are ill or injured receive the correct treatment or are not allowed to work.
• To ensure that all staff are correctly dressed to satisfy statutory requirements as well as enhancing the image of the establishment.
• To ensure that all stocks are ordered to the correct quantities, quality and price.
• To ensure that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored.
• To regularly meet with the storekeeper to ensure that the correct stocks are kept.
• To regularly hold maintenance checks with the Maintenance Manager to ensure that no equipment breaks down.
• To ensure that all statutory notices are posted at all relevant points and that such notices are conspicuously placed.
• To ensure that attendance registers are kept daily and that any absenteeism is immediately brought to the attention of the Personnel Department.
• To ensure that all staff under your control is fully informed in respect of disciplinary procedures, the handling of grievances, etc.
• To constantly update your knowledge and skills for the good of the establishment and the profession.
• To conduct regular stock checks/stock takes. To ensure that expenses are within budgeted limits.
• To ensure that all information which is required to compile meaningful budgets is available at all times.

Keyskills :
restauranttandoorindian cuisinechefsouscook