Job Description

Urgent Opening at Independence Brewing Company at Versova, Andheri - (W), Mumbai.

A Sous Chef is a management position responsible for the smooth running of the kitchen. He/she will make daily decisions on which areas of work his staff will work on and oversee both their working methods and the end product (food) created.

Staff training will introduce chefs/ team to new techniques and working methods in order to create dishes that he/she or the Head Chef may have designed or decided upon.

Quality Control needs to be ensured as each dish that goes out, does so under the Sous Chef's scrutiny and he/she may add finishing touches before leaving the kitchen.

Menu Design must be responsible for menu planning, product development and setting up of kitchen across sections combining all operational protocol.

Stock Ordering must be done daily and the Sous Chef must have a handle on exactly how much produce is needed versus how much he/she has.

Ensuring and overlooking all Dcdps & Cdps across the floor are carrying out their responsibilities efficiently at all times

Handle kitchen recruitments.

Ensure proper allocation of duties and tasks to the team

Ensure appropriate interaction with guests in the restaurant for maintenance of guest relations/ addressing guests' concerns

Ensure standard processes are followed for the preparation and service of food at all times.

Ensure all equipment in the kitchen are well maintained and clean at all times, and used as per standard operating procedures.

Ensure daily review of work schedules and execution done by the team in terms of pre preparations, work area readiness, mis-en-place, hygiene etc.

Conduct weekly briefings of the team and/or as and when necessary,

Communicate relevant information and maintain relevant registers.

Display positive people management skills and excellent communication skills to motivate and inspire team positively on the floor

Ensure that all staff are under control and treated fairly and with courtesy.

Develop and display exemplary leadership skills and lead by example at all times

Inspire and motivate everyone down the line across sections to perform and achieve to the best of their abilities as per our standards.

Quality control of food and inventory control for both kitchen and stores.

Responsible for regular check of quality of both perishable and non-perishable products.

Minimize wastage, control wastage & cost at all times

Build rapport with suppliers

Control ordering, determine production cycle basis forecasting

Ensure quality of preparations are maintained as per the standards set by the company at all times

Ensure quality of raw materials are maintained

Ensure highest standards of hygiene and safety is maintained in the kitchen.

Ensure FIFO is followed and no items past shelf life is kept or used in the kitchen

Ensure proper planning of menus as required for the buffets, parties, promotions etc.

Ensure budgeted food cost figures are met.

Handling vendors, talking to vendors on tech-specs (product specifications)

Ensuring requisition and purchase of materials as required.

Ensuring there is no over stocking of raw materials, and proper par-stock is maintained for all items.

Keeping a track of wastages and spoilages (with valid reasons) and ensure it is kept to a minimum

Ensuring opening and closing stocks are maintained on a daily basis.

Monitoring inventories, storage of material-labelling-stacking-monitoring.

Job Types: Full-time, Permanent

Pay: ?55,000.00 - ?60,000.00 per month

Benefits:

Food provided Health insurance Leave encashment Paid sick time Provident Fund
Work Location: In person