Sous Chef - Bengaluru, India - Brik Oven

Brik Oven

Verified Company

Bengaluru, India

1 week ago

Posted by:

Deepika Kaur

beBee Recuiter

Description

JOB TITLE
:
Sous Chef

DEPARTMENT:
Production

REPORTING TO :
Unit Head Chef

Report to the Unit
Head Chef.
Ensure the efficient operation of food production areas of the outlet and constantly analyzes cost and quality of food
Assure ongoing training and high standards set by the Unit Head Chef are followed.
Adhere and maintain all SOPs regulations.
Conduct training of the restaurant staff about the description & presentation of new food items as and when introduced.
Assure safe, quality food products and complete guest satisfaction.
Produce and maintains the highest food quality and control for all food products served in all areas, according to the needs and desire of the company.
Work within his monthlyset food cost budget; adjust food requisitions and controls waste.
Ensure that menus, recipes, methods, pictures and specifications given by the Executive Chef are followed exactly.
Check food outlet, action stations, and food displays for creativity, quality, cleanliness and food safety, he assures timely set up, schedules well trained cooks in all areas in proper uniform.
Share the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene.
Optimizing utilization of materials and manpower, thereby maximizing revenue and guest satisfaction;
Facilitating training and development of Kitchen colleagues.
Supervision of all employees engaged in each particular section of the kitchen
Regular inspection all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health and Safety regulations.
Daily control of all basis food preparation, individual costs, quality, quantity, inventories and portion control.
Assist the Restaurant in meeting the financial targets by achieving the food quality and service objectives
Monitor the preventive maintenance of the equipment to avoid breakdowns.
Assist the Unit Head Chef in developing new dishes for a special occasion or new menu.