Sous Chef
Published date: 2024/01/10
- Location: Maharashtra, Pune, India
Department
kitchen
Seniority Level
Senior-Level
Work Experience
5-6 Years of experience
Education
Bachelor's in culinary education or any graduate
Must Have
• Assist with the preparation and planning of meal designs.
• Should have Knowledge of Continental, Indian, Asian Cuisine
• Train the Team with various tasks including line cooking, food preparation, and dish plating, to meet our requirements and standards.
• Should have experience in bulk cooking and
• Handling of Kitchen Activity Time Sheets.
• Customer Interactions
• Fluent Spoken English
• Inventory, Daily Ordering, Mize N Place Planning
• Waste Management Control & Budgetary Standards
• Indent and receive according to the days menu Consumption report Staff duty allocation Staff hygiene report and NC closure for the Audits Weekly closing stock Wastage report Sensory evaluation of the sauces
• Create schedules for kitchen employees and evaluate their performance.
• Should be well versed with Hygiene standards of FSSAI
• Manage the kitchen team in the executive chef's absence.
Requirements:
• Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Good understanding of MS Office and restaurant software programs.
• Teamwork-oriented with outstanding leadership abilities.
Excellent communication and interpersonal skills
kitchen
Seniority Level
Senior-Level
Work Experience
5-6 Years of experience
Education
Bachelor's in culinary education or any graduate
Must Have
• Assist with the preparation and planning of meal designs.
• Should have Knowledge of Continental, Indian, Asian Cuisine
• Train the Team with various tasks including line cooking, food preparation, and dish plating, to meet our requirements and standards.
• Should have experience in bulk cooking and
• Handling of Kitchen Activity Time Sheets.
• Customer Interactions
• Fluent Spoken English
• Inventory, Daily Ordering, Mize N Place Planning
• Waste Management Control & Budgetary Standards
• Indent and receive according to the days menu Consumption report Staff duty allocation Staff hygiene report and NC closure for the Audits Weekly closing stock Wastage report Sensory evaluation of the sauces
• Create schedules for kitchen employees and evaluate their performance.
• Should be well versed with Hygiene standards of FSSAI
• Manage the kitchen team in the executive chef's absence.
Requirements:
• Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Good understanding of MS Office and restaurant software programs.
• Teamwork-oriented with outstanding leadership abilities.
Excellent communication and interpersonal skills
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