Sous Chef - North/South Indian cuisine
- Compass Group
- 6 - 8 years
- Bengaluru
- 11 months ago
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Job Description
Experience
Minimum of 4 years experience as CDP
Applicable culinary experience in a similar volume food service establishment
Education
Degree from Hotel Management institute. Preferred Multicuisine holding sous chef
Computer Knowledge
Basic MS office
Skills
Inventory management, Advance cooking skills, Understanding of Food budget, Ability to plan and execute menus, plan and execute special events, Understanding of safe food handling(food temp, HSEQ standards, audit checklist), Good written and verbal communication skills, team management
Ability
Operations:
- Responsible for a smooth running of the operation while running the shift Assist Executive Chef in ensuring that all products and ingredients are purchased following the sector (CG) and Food @ Client standards
- Full support and activation of the Client Food nutrition approach,Client Food culinary approach,GF's food transparency requirements: Allergen labeling, Menu labeling Responsible for implementing cyclic menus
- Ensure implementation and continuous use of meal period line checks
- Ensure accuracy and transparency of menu labeling through Mobius
- Manages food and product ordering by keeping detailed records and minimizes waste(Food waste tracking)
- Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
- Ensure good functioning of kitchen equipments (report faults, maintenance)
- Able to manage bulk cooking- as applicable
- Ensure food prepared is of desired quality, delicious and nutritious
- Coordinates with site specific store team on supply ordering ensuring efficiency Recipe Development:
- Support and drive innovation in existing food offerings
- Assist in menu planning and tasting
- Ability to innovate in menu,dishes, recipes, presentation and showcase the same
Finance:
- Knowledge of cafe budget
- Menu costing, dish costing
User engagement & Client service:
- Interacting with the users and bringing changes in the menus based on the feedback ensuring the change is aligned with Client food program.
- Listen to users through various mediums(signage, pulse survey) and improving on the suggested actions
- Assist Exe chef to run kitchen sync, live demonstration etc
HSEQ & Audits:
- Responsible for latest CPEs compliance audits, Ensure CSF is followed across the sites
- Clarify questions regarding filing documents(HSEQ, culinary related docs) and ensuring they are being completed
- Understand and adhere to Standard operating procedure (SOP) for hygiene, portion control, preparation, storage, PPE, discarding methods.
People:
- Provide guidance to junior kitchen staff members, including, but not limited, to bulk cooking, food preparation, and buffet set up.
- Train new kitchen employees to cafe and kitchen standards and train team on food waste development of actions for reduction
- Planning and executing duty rosters
- Team handling skills
Job Classification
Industry: Hotels & RestaurantsFunctional Area:
Role Category: Kitchen / F&B Production
Role: Kitchen / F&B Production
Employement Type: Full time
Education
Under Graduation: BHM in Hotel Management, BHMCT in Hotel ManagementPost Graduation: Any Postgraduate
Doctorate: Doctorate Not Required
Contact Details:
Company: Compass GroupLocation(s): Bengaluru
Keyskills: standard operating procedures food production indian cuisine menu planning food preparation hospitality culinary hotel management cdp
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Compass Group
We are world's leading food and support Services Company with annual revenues of around £22 billion (~$31 Billion) inthe year to 30 September 2018. We deliver world-class food and support services in 50 countries around the world with6 Lakh great people delivering great service every day....
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