Position: Senior sous chefLocation: Mangalore, KarnatakaJob description
To deputise in the Head Chef's absence.
To ensure that all chefs des parties are familiar with the day's requirements.
To ensure that the necessary stocks are on hand at the right quality and quantity.
To ensure that fair discipline is maintained.
To ensure that all staff are treated fairly and with commonly accepted courtesy.
To ensure that timetables, leave rosters and attendance registers are up-to-date
To ensure that all statutory, as well as company, hygiene regulations are being strictly adhered to.
To ensure that all maintenance problems are timorously reported and followed up.
To ensure that all communications between restaurant and kitchen run smoothly.
To ensure that each cook receives the correct orders for the appropriate tables.
To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
To ensure that the dining room/ restaurant personnel are "standing by" when delicate dishes are served.
To ensure that regular on-the-job training is carried out so that subordinate staff perform their duties correctly.
To attend seminars and training courses as and when directed.
To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards for the profession as a whole.
To organise and supervise kitchen staff, waiters, barmen and cleaners, ensuring that good value food is produced and served, achieving the correct profit margin.
To ensure that staffs are clean and correctly dressed at all times, also that they are courteous and helpful to members and their guests.
To ensure good housekeeping is maintained internally and externally
To prepare and submit, on the required format, all information required for budgeting purposes.
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES:Thorough out working knowledge of hot and cold food preparation.Good working knowledge of accepted sanitation standards and applicable health codes.Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.Thorough knowledge of food products, standard recipes and proper preparation.Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.Ability to supervise large staff and accomplish goals on a timely basis.Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Director, Food & Beverage.Artistic ability to create theme menus, ideas for ice carvings, decorations, etc