Jr. Sous Chef
Published date: 2024/01/10
- Location: Jaipur, Rajasthan, India
Job Responsibilities
·Assist with menu planning, modifications and proofing for special events. Make standard recipes and forward to supervisor for approval. Schedule, conduct and prepare food items for trials.
·Conduct daily briefing to staff, resolve operational and employee-related queries, prepare duty roster, adjust leaves and offs and check staff grooming. Re-allocate responsibilities during special events to ensure smooth operations.
·Ensure that the team physically cross checks inventory and places order. Review requisitions and follow up with Stores for timely delivery. Verify proper storage and conducts random checks of the received items.
·Prepare the mis-en-place list to ensure smooth execution of orders. Guide the subordinates to do the same in accordance with standard recipes and cross-check final orders before pickup.
·Coordinate and procure bakery/banquet items for outlet needs and conduct physical checks on outlet and banquet at the end of the day or after banquet functions to ensure proper order of equipment and infrastructure.
·Implement hygiene standards, update temperature logs, update the records of ISO 22000 (FSMS), check and ensure the objectives of ISO 14001 are followed & maintained, collect food samples and hand over to supervisor in order to check with microbiologist. Consolidate all the procedures like HACCP, FSMS, fire and safety drill, evacuation drill, FIFO standards and conduct training for subordinates.
·Conduct food test for prospective candidates and provide inputs to the supervisor, conduct performance appraisal and training program for the team as per guidelines provided.
·In addition to the above mentioned duties and job functions, any other assignment given by the management within the scope of job.
·Adherence to the Tata code of conduct, safety policies and values of the organization as defined.
Job Requirements
·Diploma/Degree in hotel management
· 5-6 years of experience with 1-2 years of experience as a CDP
·Should have supreme culinary skills, basic knowledge of pricing; cuisine trends and food safety norms.
·Customer orientation, planning & organizing, Creativity & Adaptability
·Assist with menu planning, modifications and proofing for special events. Make standard recipes and forward to supervisor for approval. Schedule, conduct and prepare food items for trials.
·Conduct daily briefing to staff, resolve operational and employee-related queries, prepare duty roster, adjust leaves and offs and check staff grooming. Re-allocate responsibilities during special events to ensure smooth operations.
·Ensure that the team physically cross checks inventory and places order. Review requisitions and follow up with Stores for timely delivery. Verify proper storage and conducts random checks of the received items.
·Prepare the mis-en-place list to ensure smooth execution of orders. Guide the subordinates to do the same in accordance with standard recipes and cross-check final orders before pickup.
·Coordinate and procure bakery/banquet items for outlet needs and conduct physical checks on outlet and banquet at the end of the day or after banquet functions to ensure proper order of equipment and infrastructure.
·Implement hygiene standards, update temperature logs, update the records of ISO 22000 (FSMS), check and ensure the objectives of ISO 14001 are followed & maintained, collect food samples and hand over to supervisor in order to check with microbiologist. Consolidate all the procedures like HACCP, FSMS, fire and safety drill, evacuation drill, FIFO standards and conduct training for subordinates.
·Conduct food test for prospective candidates and provide inputs to the supervisor, conduct performance appraisal and training program for the team as per guidelines provided.
·In addition to the above mentioned duties and job functions, any other assignment given by the management within the scope of job.
·Adherence to the Tata code of conduct, safety policies and values of the organization as defined.
Job Requirements
·Diploma/Degree in hotel management
· 5-6 years of experience with 1-2 years of experience as a CDP
·Should have supreme culinary skills, basic knowledge of pricing; cuisine trends and food safety norms.
·Customer orientation, planning & organizing, Creativity & Adaptability
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