Junior Sous Chef

4.00 to 5.00 Years Panaji 20 Feb, 2020

Job Location	Panaji
Education	Not Mentioned
Salary	Not Disclosed
Industry	Hotel / Restaurant
Functional Area	Kitchen
EmploymentType	Full-time

Job Description

Leads kitchen team and work with head chef to maintain kitchen, staff ability, and training opportunities.
To have total accountability for the day to day running of the kitchen service.
Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.
Develop & streamline systems to enhance operational effectiveness and meet goals within the cost, time & quality parameters.
Analyse the market and perform comparative studies for setting new strategies to increase the overall sale of the restaurant.
Accomplishes company goals by accepting ownership for accomplishing new and different responsibilities; exploring opportunities to add value to the organization.
Develop and manage effective relationships with key decision-makers in prospective organisations to meet business objectives.
Oversees and organizes kitchen stock and ingredients.
Incolve in guest interaction and ensure guest satisfaction
To maintain all equipment within the catering operation through due care and diligence. Ensuring engineer call outs for all repairs on catering equipment are effectively managed ensuring the best life of all kitchen equipment.
Ensure the Health and Safety Policy is fully promoted and arrangements have been made to carry out the policy.
Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
Responsible for ensuring that food that leaves the kitchen is of the highest quality and will make diners happy.
Keeps cooking stations stocked, especially before and during prime operation hours.
Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
Verifies that food storage units all meet standards and are consistently well-managed.
Assists head chef with menu creation.
Produce high quality plates both design and taste wise.
Ensure that the kitchen operates in a timely way that meets our quality standards.
Fill in for the Head Chef in planning and directing food preparation when necessary.
Resourcefully solve any issues that arise and seize control of any problematic situation.
Comply with and enforce sanitation regulations and safety standards.
Maintain a positive and professional approach with co-workers and customers.

Thorough knowledge of different cuisines, cooking styles, hygiene & safety standards.
Techniques in quantity food production
Inventory management
Working knowledge of MS Office
Food Costing and Menu pricing techniques
Excellent Communications and Man management skills
Eye for Detail

Keyskills :
take ordersfood products man managementsupply ordering waste reductionfood preparation product orderingrestaurant management

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Junior Sous Chef

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