Sous Chef Indian EP14+

Requirement: ~ Should be from Mumbai Location Only ~ Have minimum of 10 years of experience in Brand Hotels. ~ Excellent knowledge of FSSAI Standards ~ Should be a Hotel Management Graduate ~ Should be able to manage large banquet orders and ala carte menus ~ Excellent knowledge of menu planning and designing. Jobs Responsibilities: 1. Planning menus being innovative and creative with current market trends and guest requirements 2. Prepares dishes, desserts and other foods. Meet high standard of guest satisfaction. 3. Maintains proper food quality in accordance with standardized company procedures and recipes. 4. Prepare requisitions for all necessary food items from store room. 5. Maintains clean and orderly work area. 6. Follow all standards, regulations and procedures of FSSAI. Should be able to prepare reports and train the team. 7. Attends all kitchen meeting and training as requested. Impart training's to Junior staff. 8. Expected to carry out all reasonable requests by Management which the associate is capable of performing. +. Understands job descriptions of other working colleagues. 10. Supervise and assist in total food production. 11. Attends Executive Chef/Sous Chef meetings when required. 12. Regularly reports all needed maintenance to the Executive Sous Chef. 13. Is well groomed and takes care of personal hygiene.