Junior Sous Chef

Role & responsibilities

• Scheduling department chef to ensure optimum productivity and facilitate smooth functioning of all kitchen departments.
• Circulating and updating of all relevant information, or change in menus and any other instruction from the airlines and follow ups on the same being carried out.
• Make sure production schedule and standard recipes are followed.
• Investigate to find out complaints from the airline and take corrective actions.
• To make sure that proper training is imparted to the new recruits and confirmed staff.
• To monitor the hygiene standards of the department, proper food handling and storage all the time.
• To follow up on the HACCP checklist and time and temperature records.
• Menu writing in corporation with the Executive Chef for airline food presentation including standard recipes.
• Make sure that strict compliance to standard recipe system and conduct quality audits regularly and update recipes if required.
• Daily briefing to the departmental chef on food production to ensure optimum production and minimize wastage.
• Attending weekly departmental head and the airline meetings.
• Review and carry out performance appraisal of relevant department chefs on time as scheduled. Carry out competitive market research as required and advice
  the Executive Chef of new products or products in or out of season.
• Develop positive outgoing interdepartmental daily working relationships especially with purchasing, stores, and engineering.
• Maintain facilities and equipment in perfect condition and implement procedures to keep breakage and losses to the absolute minimum.
• Assign training in the department, which is necessary to maintain and improve standard of food quality and profit margins.
• To help Executive Chef in developing and innovating new recipes and planning the annual budget.
• Liaise with other department heads for proper inter department coordination.

Stay abreast of trends in the food industry to ensure the Taj SATS Air Catering Limited., Chennai food offering and presentation are of cutting edge.