Sous Chef

Sous Chef - Quality Control (QSR): 35K P.M. Role in Central Kitchen in Bandra.

Reports To
The Sous Chef will report to Directors & Operational Heads.

Job Summary
If you are passionate about the restaurant industry and have previous kitchen experience,
then we want to hear from you. Our busy eatery is experiencing rapid growth, and is in
need of a hard-working, self-motivated QC Lead Chef to join our team. The QC Lead Chef
will manage the kitchen, develop menus and create delectable recipes The ideal candidate
for this position is Creative, Process making, Enthusiastic and passionate about food. Those
with previous industry experience are encouraged to apply.

Job Overview

 Maintain Quality Control across multiple cloud kitchen outlets
 Make sure all staff in the kitchens are preparing food as per SOP
 Chef will be primarily responsible for new product development and existing
product improvement on our client s products. This person will perform R&D
activities in response to the market and customer lead to achieving departmental
goal, providing with culinary acumen, delivering successful market oriented
innovation and renovation from culinary concepts, continuously improving quality,
process and cost of existing products. The position is required to create marketable
food product recipes with close supervision. He/she will be in need of close
communication across functions not limited to the marketing, operations, and
executive teams to successfully achieve the objectives. Maintain awareness of
market food and menu trends and comparative products from all major channels,
and analyze and report findings from competitor product analysis
 Generate a multitude of innovative product ideas and recipes to build new product
library to support a short term and a long term
 Function in the capacity of product based project leadership for product
development programs from ideation/inception through introduction and full roll
- out as needed.
 Provide culinary acumen to the area where the company requires.

 Keep records on culinary activities, product cutting results, and necessary
documents for new product profile.

Responsibilities and

Duties

 Maintain and track quality control across outlets using structure/processes
 Purchase food and supplies from vendors approved by the company and monitor
inventory
 Develop menus and item pricing
 Ensure that the kitchen and surrounding areas are sanitized and clean in accordance
with company standards and health code regulations
 Hire, train and supervise kitchen personnel
 Stay current on restaurant industry trends
 Assist kitchen staff with food prep and recipe creation
 Coordinate shift schedule with manager. Training new team members.
 Ensure food quality above 100% & Wow guest service satisfaction.
 Verifies the accuracy of guests’ orders
 Maintains health and safety standards in work areas
 Communicates in a positive manner with customers, peers, and managers, vendors.

Qualifications
 Diploma required (two-year culinary degree preferred)
 7+ years’ experience in a lead chef position
 Demonstrated knowledge of current restaurant industry trends
 Must possess QSR process for fast paced delivery.
 Must possess culinary creativity
 Strong knowledge of local, state and federal food sanitation regulations
 Comfortable providing direction and supervision to kitchen staff

 Ability to supervise team member & train them.
 Willing to take responsibility for all decisions / protocols / quality & hygiene
standard.
 Comfortable working in a fast-paced environment

 Ability to interact productively with co-workers and function well in a team
environment