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Cluster Sous Chef
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#283915
Full Time
Job Description
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Cluster Sous Chef (Mumbai)
V
Vangard Hospitality LLP (Brand - Kerala Cafe)
Mumbai, Maharashtra
Apply on Emprego.pt
13 hours ago
Full–time
Responsibilities: - Responsible for managing 5-6 outlets in Pune & Mumbai - Visiting outlets on weekly basis and taking reporting of Sous, CDPs and DCDPs - Reviewing staffing levels to meet service, operational, and financial objectives. - Interviewing, hiring, and training cooks and other kitchen staff. - Planning and supervising tasks carried out by the food preparation staff. - Taking responsibility for the health and safety of the food team. - Planning food menus and ensuring that the menu is fresh and well presented. - Keeping abreast of culinary trends and incorporating these into the menu. - Developing recipes and determining how best to present dishes. - Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory. - Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices. - Checking regularly that the equipment and work areas are kept spotless. - Keeping abreast of and complying with the latest health and safety laws and regulations. - Develop new menu options based on seasonal changes and customer demand. - Assist with the preparation and planning of meal designs. - Ensure that kitchen activities operate in a timely manner. - Resolve customer problems and concerns personally. - Monitor and record inventory, and if necessary, order new supplies. - Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. - Recruit and train new kitchen employees to meet restaurant and kitchen standards. - Create schedules for kitchen employees and evaluate their performance
Cluster Sous Chef (Mumbai)
V
Vangard Hospitality LLP (Brand - Kerala Cafe)
Mumbai, Maharashtra
Apply on Emprego.pt
13 hours ago
Full–time
Responsibilities: - Responsible for managing 5-6 outlets in Pune & Mumbai - Visiting outlets on weekly basis and taking reporting of Sous, CDPs and DCDPs - Reviewing staffing levels to meet service, operational, and financial objectives. - Interviewing, hiring, and training cooks and other kitchen staff. - Planning and supervising tasks carried out by the food preparation staff. - Taking responsibility for the health and safety of the food team. - Planning food menus and ensuring that the menu is fresh and well presented. - Keeping abreast of culinary trends and incorporating these into the menu. - Developing recipes and determining how best to present dishes. - Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory. - Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices. - Checking regularly that the equipment and work areas are kept spotless. - Keeping abreast of and complying with the latest health and safety laws and regulations. - Develop new menu options based on seasonal changes and customer demand. - Assist with the preparation and planning of meal designs. - Ensure that kitchen activities operate in a timely manner. - Resolve customer problems and concerns personally. - Monitor and record inventory, and if necessary, order new supplies. - Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. - Recruit and train new kitchen employees to meet restaurant and kitchen standards. - Create schedules for kitchen employees and evaluate their performance
