Sous Chef - Indian Cuisine

Confidential| Date Posted: 20-Sep-2019
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Job Nature:
Position Level:
Experienced, Manager
Job Category:
'N' Levels / 'O' Levels, Diploma, Bachelor's / Honours

Job Description

Assist Executive Chef to provide innovative and artistically superior and cost-efficient food and beverage products that enhance the reputation of all the food outlets, at the same time meeting the established quality and presentation standards. 



• Create, Plan and Budget for new dishes 

• Create a work environment that is high in employee morale and provides constant learning & development and use the feedback from Associates Feedback to draw an action plan.

• Develop systems and procedures that achieve higher cost efficiency and guest satisfaction.

• Establish quality and quantity standards of food preparation & presentation.

• Develop and Standardize new recipes in order to add variety to the F & B outlets.

• Devise methods for optimal use of raw materials and maintain the budgeted food cost.

• Ensure the availability of stock and raw materials through proper planning and co-ordination with the Purchase department.

• Monitor adherence to Safety, Hygiene and Cleanliness standards.

• Work in association with the in the area of Promotions, , Menu planning & Pricing.

• Work closely with the Purchase Manager for developing Standard Purchase Specifications, Vendor Development & Evaluation etc.

• Ensure through regular monitoring customer feedback, prompt, efficient and accurate service to all customers along with the best quality products.

• Staff and Schedule staff in order to optimize manpower.

• Review the monthly business reports and develop a work plan.

• Develop departmental trainers in association with the training department & oversee all the training activities within the department.

• Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment etc.