Sous Chef

Job Description

Job Title: Sous Chef Reports To: Executive Chef Property: Le Dupleix Location: Pondicherry Job Overview The Sous Chef is responsible for organizing, developing, operating, and supervising the main kitchen in accordance with the standards and recipes established by the Executive Chef. This role may also involve independently managing one or more satellite kitchens as assigned. Key Responsibilities To look after the function of the executive chef in his absence To approve requisitions from stores for stations assigned and in the executive chef’s absence, for the entire kitchen Responsible for all food production in the area assigned to him Responsible for overall food cost control without affecting standards and procedures as laid out by the management To account for the usage, consumption, spoilage and control of food stuff produced and stored under his supervision Responsible for the preparation of mis-en-place at all stations Responsible for maintaining all attendance records To recommend the periodic purchase of special items, orders of canned and dried fruits, dried food items both domestic and imported To keep wastage of food to the minimum at all stages of food production To maintain and enforce such systems and methods in the area of F&B production as laid down by the management To ensure that employees in the department conform to house rules and policies of the Hotel To work closely with the Banquet Manager, Assistant Managers in the F&B Service Area/ restaurants, and the Executive Kitchen Steward for the attainment of profit, quality and service standards of the department and the Hotel To initiate the performance evaluation of his subordinate staff To ensure that the main kitchen and all the satellite kitchens are clean at all times To ensure that employees in the department conform to hygiene and sanitation practices To personally supervise the maintenance of proper cooking, thawing and storage temperatures for all raw and cooked food in his/ her department To keep abreast with the competition by conducting periodic competition and market surveys To facilitate the timely pick-up of food orders placed by the service staff To co-ordinate with the engineering department for maintenance of all kitchen equipment. Also to ensure proper and adequate supply of gas To undertake the responsibility for the following in the absence of a Kitchen Stewarding Executive: Responsibility for food and service made available for the staff in the cafeteria To ensure that prescribed cleaning formulae are being used to maintain highest possible standards of cleaning To develop standard procedures for new tasks and changed conditions To co-ordinate with the receiving manager for checking of the equipment in order to ensure conformity with specified/ expected standards To co-ordinate pest control operations for all the kitchens To make conscious and continuous efforts to develop local suppliers to substitute imported/ expensive items Job Types: Full-time, Permanent Pay: ₹30,000.00 - ₹40,000.00 per month Benefits: Food provided Health insurance Life insurance Schedule: Day shift Rotational shift Supplemental Pay: Performance bonus Work Location: In person