Sous Chef
Job Description
Preferably from South Indian cuisine background Ensure that all the quality and quantity standards of food preparation & presentation in all the F & B outlets are adhered to. Assist the Executive Chef and the outlets chefs in developing and standardizing new recipes for the outlets. Devise methods for optimal use of raw materials & fuel and maintain the budgeted food cost. Co-ordinate with the Purchase department regarding procurement of various items based on the stock levels and usage in the kitchens. Monitor adherence to Safety, Hygiene and Cleanliness standards. Assist the Executive chef in the area of Food Festivals, Menu planning & Pricing. Work closely with the Purchase Manager for developing Standard Purchase Specifications for various items. Ensure good physical upkeep, condition of equipment and utensils in all the kitchen and Co-ordinate with the Engineering department for the repairs and maintenance. Ensure through regular monitoring of GSTS and constant guest feedback, prompt, efficient and accurate service to all guests along with the best quality products. Review the monthly business reports of the hotel, specifically F & B report and assist the Executive Chef in developing a work plan.
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Job Detail
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Job IdJD3111686
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IndustryNot mentioned
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Total Positions1
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Job Type:Full Time
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Salary:Not mentioned
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Employment StatusPermanent
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Job LocationThiruvananthapuram, Kerala, India
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EducationNot mentioned
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ExperienceYear