SOUS CHEF

Company – Brik Oven ( www.brikoven.com )

Location – Indiranagar, Bangalore (On-site)

Job Description
• Report to the Unit head Chef.
• Ensure the efficient operation of food production areas of the outlet and constantly analyzes cost and quality of food
• Assure on-going training and high standards set by the Unit Head Chef are followed.
• Adhere and maintain all SOPs regulations.
• Conduct training of the restaurant staff about the description & presentation of new food items as and when introduced.
• Assure safe, quality food products and complete guest satisfaction.
• Produce and maintains the highest food quality and control for all food products served in all areas, according to the needs and desire of the company.
• Work within his monthly-set food cost budget; adjust food requisitions and controls waste.
• Ensure that menus, recipes, methods, pictures and specifications given by the Executive Chef are followed exactly.
• Check food outlet, action stations, and food displays for creativity, quality, cleanliness and food safety, he assures timely set up, schedules well trained cooks in all areas in proper uniform.
• Share the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene.
• Optimizing utilization of materials and manpower, thereby maximizing revenue and guest satisfaction;
• Facilitating training and development of Kitchen colleagues.
• Supervision of all employees engaged in each particular section of the kitchen
• Regular inspection all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health and Safety regulations.
• Daily control of all basis food preparation, individual costs, quality, quantity, inventories and portion control.
• Assist the Restaurant in meeting the financial targets by achieving the food quality and service objectives
• Monitor the preventive maintenance of the equipment to avoid breakdowns.
• Assist the Unit Head Chef in developing new dishes for a special occasion or new menu.

COMPETENCIES
• Must have good knowledge of food and beverage items, consumable items.
• Must be knowledgeable in checking quality of goods
• Result Oriented
• Teamwork
• Adaptability
• Time management skills
• Strict adherence to SOP
• Building and motivate the team
• Strategic thinker
• Manage the budgets & costs

Benefits

PF & Incentives will be provided.

Contact Person

Sakshi Shivani (HR Executive)

Ph no. 7619483761

E-mail : [email protected]