Sous Chef
Published date: 2024/01/10
- Location: Mysuru, Karnataka, India
Job Description
Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work
Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage
Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner
Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to
Conduct performance review with the team
Develop, conduct and maintain records of all staff training programs for team members focusing on their development needs, providing them with new skills to meet the changing needs of the business
Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
Maintain a high standard of personal appearance and hygiene at all times
Perform other reasonable duties assigned by the assigned by the Management
Work Experience
Minimum 3-4 years of relevant experience in a similar capacity.
Well-presented and professionally groomed at all times.
Self-motivated and energetic.
Ability to work effectively and contribute in a team
Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work
Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage
Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner
Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to
Conduct performance review with the team
Develop, conduct and maintain records of all staff training programs for team members focusing on their development needs, providing them with new skills to meet the changing needs of the business
Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
Maintain a high standard of personal appearance and hygiene at all times
Perform other reasonable duties assigned by the assigned by the Management
Work Experience
Minimum 3-4 years of relevant experience in a similar capacity.
Well-presented and professionally groomed at all times.
Self-motivated and energetic.
Ability to work effectively and contribute in a team
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