Junior Sous Chef-Indian

As a Junior Sous Chef, you will be responsible for managing kitchen operations to provide exceptional quality and presentation of outlet menu items, maintaining sanitation, staff training, and stations to restaurant standards. You will work closely under the guidance of the Sous Chef and oversee a specific section within the kitchen. Your key responsibilities will include: - Demonstrating, checking, and correcting the preparation of dishes before they are served to guests - Controlling the production of foodstuffs in your section, including quality, requisitions, storage, usage, and rotation - Providing practical training to all staff in your section, including for new menu items - Planning work schedules, annual leaves, and other staff-related procedures - Supervising the daily receiving of food supplies and notifying the Executive Chef of any issues - Participating in the creation of new menu items, trials, training, and implementation - Ensuring correct recipe card usage and format - Delegating daily duties for your section and providing daily briefings - Controlling costs by using the appropriate food materials for preparation - Monitoring machine usage, cleanliness, and safety in the kitchen - Ensuring work safety, health safety, and food safety procedures are followed - Directly supervising chef de parties and their areas - Monitoring personal hygiene and uniform wearing of staff - Being able to substitute for the Executive Sous Chef when needed - Actively engaging with guests, receiving suggestions, and finalizing menus - Creating a friendly and professional working environment - Handling interactions between kitchen and restaurant staff, resolving disputes promptly - Ensuring timely and quality service according to specifications and guest expectations - Maintaining food display areas in prime condition at all times - Supporting and participating in hotel activities to improve operations and efficiency Additionally, you may be assigned any other tasks by the Executive Chef based on operational requirements.,