Sous Chef - Chandigarh, India - ICON HOTEL

ICON HOTEL

Verified Company

Chandigarh, India

2 weeks ago

Posted by:

Deepika Kaur

beBee Recuiter

Description

Develop menus

Hire, train and supervise kitchen personnel
Assist kitchen staff with food prep and recipe creation
Expert knowledge of the restaurant or organization's cuisine.
Advanced culinary skills including food preparation, flavor pairings and other cooking best practices.
Ability to develop unique recipes.
Current knowledge of trends in the restaurant industry.
Should have knowledge and experience in Menu designing, Recipe and SOP setup.
To ensure that all chefs des parties and below are familiar with the day's requirements.
To ensure that the necessary stocks are on hand at the right quality and quantity.
To ensure that fair discipline is maintained.
To ensure that all staff are treated fairly and with commonly accepted courtesy.
To ensure that timetables, leave rosters and attendance registers are uptodate.
To ensure that all statutory, as well as company, hygiene regulations are being strictly adhered to.
To ensure that all maintenance problems are timely reported and followed up.
To ensure that all communications between restaurant and kitchen run smoothly.
To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
To ensure that the dining room/ restaurant personnel are "standing by" when delicate dishes are served.
To ensure that regular onthejob training is carried out so that subordinate staff perform their duties correctly.
To attend seminars and training courses as and when directed.
To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards for the profession as a whole.
To perform the duties of Executive Chef in the absence of one.
To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishes.
To hold daily meetings with Chefs des Parties to ensure smooth running of all kitchen departments.
To ensure that all areas under your control satisfy the most stringent hygiene requirements and that staff who are ill or injured receive the correct treatment or are not allowed to work.
To ensure that all staff are correctly dressed to satisfy statutory requirements as well as enhancing the image of the establishment.
To ensure that all stocks are ordered to the correct quantities, quality and price.
To ensure that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored.