Job Role : SOUS CHEF
Work with therestaurant Management in developing menus in accordance with therestaurant’s policy and vision
You will beinvolved in dealing with suppliers and make sure the rightimplementation of kitchen equipment
You will be incharge of implementing all H&S process to the at mostaccuracy as per the municipality policy & Guidelines
You will be updated with the latest policy and guidelines ofADAFSA related to food safety and standards and implement it at alltimes in the kitchen
Study the most moving item in theMenu and take part in the review meeting for suggested new itemsand improvements on low performing items.
Plan theMise n place stages wisely and at appropriate times so ingredientsare prepared and ready well before hand so we can make utmost useof production time
Plan and execute a short videofootage of our Menu for the purpose of Media in accordance with theManagement Guidelines
Discover talented chefs andtrain them accordingly in order to provide best results withmaximum time throughput.
Organize work as per thekitchen infrastructure and utilities in order to achieve optimumthroughput
Maintain order and discipline in thekitchen during working hours and report any disciplinary orbehavioral issues immediately to the Management
Alwaysencourage and en-force employees to maintain a safe and happydecorum keeping personal matters out of work space at alltimes.
Create tasting menus for clients interested incontracting the food for different events (wedding, banquets,corporate dinners, birthday parties, etc.) from their kitchen
Be part of developing a cross-marketing strategy in order toincrease profit, such as pairing drinks with the food served
Beingthe owner of kitchen operations, it is utmost important that you beequipped with interpersonal skills to sort any issue arisingpertaining to successful operation of Kitchen.
Management willinvolve only at unavoidable circumstances
Establish astrict working schedule and organize work in the kitchen inaccordance with the Management visions and policies
Identify any factor interfering with the kitchen’ssmooth operations and bring it to the highlight of the Managementimmediately and suggest amendments that can mitigate theproblem
Identify specific talents in staff andencourage them in bringing positive and healthy work culture
Motivate staff in positive way with regards to benefits ofour Management SOP and Guidelines
Train Staff as perthe Management Guidelines & Policies regarding technicaland operational procedures
Evaluate staff periodicallyand identify any area of improvement and maintain a report toManagement at agreed intervals
Closely work withManagement in achieving better Operational and Technical Standardscontinually
Always make sure that the Back-House staffare not interacting with the customers or suppliers
Proficient in communicatingideas across to kitchen staff and getting job done
Bepart of both technical and administration operations.
2 years of experience as a Sous Chef
Understanding ofIndian cooking methods and spice proportions
Excellentrecord of kitchen and staff Management
Accuracy andspeed in handling emergency situations and providingsolutions
Familiar with industry’s bestpractices
Working knowledge of various computersoftware programs (MS Office, restaurant Management software,POS)
BS degree in Culinary science or relatedcertificate would be a plus