Sous Chef - Indian

Job description

• Ensures that all company minimum brand standards have been implemented.

• Works closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

• Has excellent knowledge of all available products in the market and buys locally fresh products wherever possible.

• Checks incoming food products and ensures that all food merchandise is in accordance with order sheets and receiving records.

• Coordinates with all satellite kitchens for their mise-en-place and supplies.

• Assists to regularly conduct yield testing to ensure wastage is kept minimal and that all Scala recipes are correct and up-to-date.

• Directs food apportionment policy to control costs.

• Monitors closely the requirements in own section and order the food items at the right time and in the right quantity for the intended use.

• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.

• Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.

• Assists to devise special dishes and develop innovative recipes.

• Establishes and enforces sanitation standards for the kitchen.

• Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.

Desired profile

Qualifications :

Graduation