Sous Chef

Year Bengaluru, Karnataka, India

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Manages food production for banquet functions including menu planning and personnel supervision.
Manages food production for holiday buffets, Sunday brunch and other special occasions including menu development, costing and execution.
Assists with the production of daily specials for restaurants when requested.
Assists in the hiring, orientation, training and ongoing supervision of all employees involved with banquet food production.
Establishes and maintains professional standards of conduct and appearance at all times.
Assists / relieves the Sous Chef whenever reduced banquet volume allows.
Serves on the banquet function committee to assist in the planning of food-related aspects of each special event.
Establishes and adheres to food cost goals for banquet functions; takes corrective action as necessary to assure that financial goals are attained.
Performs other special, ad-hoc duties as requested by the Executive Chef.

Job Types: Full-time, Regular / Permanent Salary: 960,000.00 - 980,000.00 per month Benefits:

Schedule:

Education:

Experience:

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+91 9060483731

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