Verified Job
Jobs
Hiring for Sous Chef for a 5 star Hotel
Jobs
#213273
Full Time
Job Description
Hiring for a Sous Chef position for a 5 star hotel in Mumbai.
Position: - Sous chef
Cuisine: - Asian Kitchen/ European Kitchen/ Bakery and Pastry
Mandatory Experience: - 1+ years of experince in working in a 5 star hotel, working in a high volume kitchen.
Qualification: - Any graduate.
CTC :- 10 to 15 LPA
Roles and Responsibilities: -
Assisting the Executive Chef in Planning and Budgeting the food costs for all the F & B outlets.
Staffing and Scheduling of various outlets and main kitchen and allocation of duties.
Develop systems and procedures that achieve higher cost efficiency and guest satisfaction.
Facilitate learning and development for all the team members
Performance Appraisal/ Management of the staff in the department.
Ensuring that all the quality and quantity standards of food preparation && presentation in all
the F && B outlets are adhered to.
Assisting the Executive Chef and the outlets chefs in developing and standardizing new
recipes for the outlets.
Co-ordinate with the Purchase department regarding procurement of various items based on the stock levels and usage in the kitchens.
Monitor adherence to Safety, Hygiene and Cleanliness standards.
Assisting the Executive chef in the area of Food Festivals, Menu planning & Pricing.
Working closely with the Purchase Manager for developing Standard Purchase Specifications for various items.
Ensuring good physical upkeep, condition of equipment and utensils in all the kitchen and Co-ordinate with the Engineering department for the repairs and maintenance.
Ensuring through regular monitoring of guest feedback, prompt, efficient and accurate service to all guests along with the best quality products
Position: - Sous chef
Cuisine: - Asian Kitchen/ European Kitchen/ Bakery and Pastry
Mandatory Experience: - 1+ years of experince in working in a 5 star hotel, working in a high volume kitchen.
Qualification: - Any graduate.
CTC :- 10 to 15 LPA
Roles and Responsibilities: -
Assisting the Executive Chef in Planning and Budgeting the food costs for all the F & B outlets.
Staffing and Scheduling of various outlets and main kitchen and allocation of duties.
Develop systems and procedures that achieve higher cost efficiency and guest satisfaction.
Facilitate learning and development for all the team members
Performance Appraisal/ Management of the staff in the department.
Ensuring that all the quality and quantity standards of food preparation && presentation in all
the F && B outlets are adhered to.
Assisting the Executive Chef and the outlets chefs in developing and standardizing new
recipes for the outlets.
Co-ordinate with the Purchase department regarding procurement of various items based on the stock levels and usage in the kitchens.
Monitor adherence to Safety, Hygiene and Cleanliness standards.
Assisting the Executive chef in the area of Food Festivals, Menu planning & Pricing.
Working closely with the Purchase Manager for developing Standard Purchase Specifications for various items.
Ensuring good physical upkeep, condition of equipment and utensils in all the kitchen and Co-ordinate with the Engineering department for the repairs and maintenance.
Ensuring through regular monitoring of guest feedback, prompt, efficient and accurate service to all guests along with the best quality products
