CDP and Junior Sous Chef-South Indian

Job Description

A Sous Chef specializing in Continental & South Indian cuisine Kitchen Operations Management: Oversee daily operations of the Continental section, ensuring smooth and efficient service. Ensure that all continental dishes are prepared and presented according to established recipes and standards. Coordinate with the head chef to plan the menu and ensure availability of ingredients. Maintain a clean, organized kitchen, ensuring that all equipment is in good working condition. Food Preparation and Presentation: Supervise and assist in the preparation of all continental dishes, ensuring consistency in taste, texture, and presentation. Ensure that dishes are prepared in a timely manner and meet the restaurant’s standard of quality. Develop and maintain recipes and plating techniques for all continental dishes, ensuring consistency and quality in every dish served. Maintain high standards of hygiene and food safety in accordance with local health regulations. Inventory and Stock Management: Manage inventory of continental ingredients, ensuring there is no wastage and all stock is properly stored. Place orders for ingredients, ensuring high-quality products from trusted suppliers. Monitor the usage of key ingredients to reduce food costs and maintain budget control. Staff Training and Development: Train kitchen staff on the preparation and presentation of continental dishes. Ensure that all kitchen staff understand and follow the procedures for continental cooking techniques. Monitor staff performance, giving feedback, and providing guidance where necessary. Menu Planning and Innovation: Collaborate with the head chef to design and plan the continental menu, introducing new dishes or seasonal variations. Regularly update the menu to align with trends in continental cuisine and guest preferences. Maintain creativity in menu offerings, ensuring that dishes are both authentic and innovative. Quality Control: Conduct regular tastings of food prepared by the kitchen team to ensure quality and consistency. Monitor portion control and garnish standards to ensure presentation remains up to standard. Maintain a high standard of food quality and presentation during service. Health and Safety Compliance: Ensure that all health and safety regulations related to food preparation and hygiene are followed in the kitchen. Oversee proper handling and storage of ingredients, especially perishables and meats, to maintain food safety. Guest Relations and Feedback: Occasionally engage with guests to receive feedback about the food quality and dining experience. Ensure that guest requests for specific modifications (dietary restrictions, preferences) are accommodated. Job Type: Full-time Schedule: Rotational shift Experience: total work: 5 years (Preferred) Work Location: In person