Sous Chef Pastry

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

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
• 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 kitchen’s 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 to detect requirements and place orders ensuring the expenses are within the company budget.