Sous Chef R - BTM Layout, Bengaluru, Karnataka, India - Dilfoods

Dilfoods

Verified Company

BTM Layout, Bengaluru, Karnataka, India

2 weeks ago

Posted by:

Deepika Kaur

beBee Recuiter

Description

Position Overview:

We are seeking an experienced and creative Sous Chef to join our Research and Development (R&D) team.

As a Sous Chef in our R&D department, you will play a pivotal role in designing, developing, and refining innovative culinary concepts, recipes, and menu items.

Your culinary expertise, attention to detail, and passion for experimentation will contribute to the evolution of our culinary offerings.

Key Responsibilities:

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Recipe Development: Collaborate with the R&D team to conceptualize, design, and develop new recipes and dishes that align with our culinary vision and brand identity.
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Menu Innovation:Contribute to the creation of exciting and unique menu items that showcase culinary trends, local ingredients, and international flavors, while ensuring feasibility for large-scale production.
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Culinary Research:Stay abreast of industry trends, emerging ingredients, and innovative cooking techniques to inspire and enhance the R&D process.
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Testing and Refinement:Execute and evaluate recipe trials, making adjustments as needed to achieve desired taste, texture, presentation, and consistency.
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Quality Control: Implement and maintain rigorous quality control standards for all developed recipes to ensure consistency across different locations or outlets.
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Ingredient Sourcing: Collaborate with procurement and sourcing teams to identify and evaluate potential ingredients and suppliers that meet quality and sustainability criteria.
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Documentation: Create detailed and accurate documentation for all developed recipes, including ingredient lists, preparation methods, and serving suggestions.
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Kitchen Leadership: Lead kitchen teams during testing and production phases, ensuring adherence to recipe specifications and maintaining a clean, organized, and efficient workspace.
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Cross-functional Collaboration:Collaborate closely with culinary, marketing, and operations teams to understand customer preferences, market demands, and operational considerations.
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Training and Development:Train and mentor junior chefs and kitchen staff in the proper execution of new recipes, techniques, and procedures.

Qualifications:

Culinary Expertise
Creativity
Attention to Detail
Adaptability
Communication Skills
Leadership
Organizational Skills
Culinary Trends
Problem Solving
Food Safety and Hygiene

Education and Experience:

Culinary degree or equivalent formal culinary training preferred.
Proven experience as a Sous Chef or Chef de Partie in a reputable culinary establishment.
Experience in recipe development, menu planning, and kitchen management is highly desirable.

Pay:
₹35, ₹50,000.00 per month

Benefits: