Function:

The Sous Chef is responsible to maintain controls and to ensure quality, consistency and standard for products, food and equipment in the restaurant. He allocates resources, executes controls, trains and develops kitchen staff, systemizes daily functioning and maintains efficient Kitchen Operations in the department.

The Sous Chef must assist the management in the development of new concepts by creating and introducing new menus. A major responsibility is to create and implement standardized recipes, keep food cost at minimum and at the same time, initiate and sustain an ongoing research in the F&B industry.

Primary Duties & responsibilities include but not limited to:

• Directly responsible for implementing food/quality standards and overseeing all culinary operations
• Responsible for managing all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness
• The sous chef must assist in designing and planning new kitchens keeping in mind the concept, market-scenario and demand
• Kitchen management and reporting of all restaurants as specified by senior management
• Standardize recipes and initiate/sustain research in the F&B industry
• Maintain kitchen specifications, cooking procedure sheets and all build up and spread sheets
• Develop all necessary manuals in liaison with the operations team
• Augment production capacity when required and maintain quality controls consistently
• Be responsible for vendor development, equipment sourcing and raw materials finalization
• Work always in liaison with purchase department and assist them in the proper maintenance of ingredients and product list
• Organize staff, allocate resources, execute controls and systemize daily functioning and maintain efficient MIS in the kitchens operations
• Prioritize F&B controls, ensure top quality and hygiene both for products/ equipment and maintain food cost at a minimum
• Train and develop F&B production staff
• Should monitor closely and continuously the activities of chefs and ensure smooth running of all kitchens
• Should be able to motivate and lead the team from the fore-front
• Take up any related responsibilities handed over to you; by the management

Skills:

• Strong Customer focus
• People management, Strong leadership and fostering teamwork
• Self-motivated with High energy Level
• Good financial management skills
• Critical thinker and conflict resolution skills
• Good time-management skills
• Great interpersonal and communication skills

Qualifications:

• A degree in culinary science or hospitality management
• Strong knowledge of cooking methods, kitchen equipment, and best practices
• Minimum 2 years in similar role, and overall 6 years experience
• Should be familiar with handling multi-unit operations.
• Good understanding of MS Office and restaurant software programs