Job Description

• Responsible to create a variety of sauces, soups, and stocks in both classical and contemporary culinary genres


• Must have experience in volume catering/ factory production and handling end to end Kitchen Operations


• Maintains an efficient workflow between the staff with prep, cooking, cleaning, and deliveries


• Maintain food cost at 25 to 27 percent


• Check all the incoming supplies in accordance with the standards laid down by the executive Chef


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  • Supervise activities of CDPs and cooks
  
  
  
  


• Monitors and controls labor cost to maximize employee productivity and minimize payroll whilst maintaining quality standards


• Checks food cost on a daily basis and ensures continuous awareness of monthly food cost


• Feed recipe in software and assist executive chef in day to day operations


• Maintains and exceeds Food Safety Standards in line with Company Policies, or as directed by Management


• Must be familiar with Food safety guidelines (HACCP or ISO)


• Coordinate with mangers to check the guest feedback and then inform executive chef for the improvements required and then produce the desired results after executive chef has assigned him a particular task for the same

Desired Candidate Profile

Please refer to the job description above

Key Skills

Key Skills

. Restaurant, Fast Food. QSR, Kitchen Operations, Cooking, Catering, Food Products, Food Production, Food Safety

Qualification

. BHM

Additional Qualification

. Restaurant, Fast Food. QSR, Kitchen Operations, Cooking, Catering, Food Products, Food Production, Food Safety

Industry

. Hospitality/Airlines/Travel/Tourism

Functional Area

. Hotel Management/Catering/Food Technology

Job Role

. Sous Chef

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