Primary Responsibilities :-
Maintaining product quality and standard, consistency in food production and upkeep of hygiene and food safety norms.
Develop new recipes and menus based on the brief given by the management and Culinary Director.
Hiring and training the culinary team in the satellite kitchen from the CDP to utility.
Adhere to the highest quality in ingredient procurement and product manufacturing.
Managing the food and staff costs in a manner to achieve business objectives.
Accounting and reporting: Preparation of quality reports, wastage and spoilage reports, consumption reports etc.
Identifying and resolving any issues arising in the kitchen due to conflicts among team members and crisis management.
Developing detailed SOPs and training manuals for achieving standardization and excellence.
Must Haves :-
At least 5 years of Sous Chef leadership experience with full responsibility of Kitchen Staff, Critical Reporting, and Menu Direction.
Hands on experience in Modern Global and/or Pan Asian cuisine. Experience with reputed restaurants or hotels with proven kitchen administration skills.
Local market knowledge is key.
Good leadership and communication skills.
Standardizing operations, recipes, cooking practices and training the culinary team on the same.