Sous Chef-Chandigarh

Company:World Wide Immigration Consultancy Services

Location:Chandigarh

Experience : 5 - 10 yrs

Salary: Not Disclosed by Recruiter

Industry: Other

Functional Area: Other

Role Category:Other

Role:Other

Key Skills : Food Production Beverage Restaurant Hotel Kitchen Cost Saving sous chef Chef

Job Description

The role of our Sous Chef is to prepare culinary delights for our guests and owners and execute the menu, ensuring a high level of performance, guest satisfaction and profitability. Guest satisfaction in our restaurant revolves around the food appearance, high quality of the food and overall dining experience. The Sous Chef is responsible for the daily preparation of food items in the pantry, fry stations or other areas of the kitchen.

General Responsibilities

Comply with Standards of Service and assists in assuring the same from all kitchen employees.
Assists in manage a day to day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.
Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.
Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items.
Ensures that all kitchen employees consistently adhere uniform, rooming and appearance standards.
Establish goals for the kitchen anticipate and resolve problems concerning all facets of the kitchen anticipate trends, enact approved profit oriented and cost saving ideas/activities.
Establish and require strict adherence to health department and hotel sanitation and food handling guidelines
In conjunction with the Executive Chef and Executive Sous Chef, develop menus & create and ensure adherence to recipes and product specifications. Train kitchen staff on all new menus.
Maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems
Maintain effective working relationship with food and beverage management, staff and hotel departments.
Complete daily food orders based upon scheduled banquet events and projected levels of business.
Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection