Job Description

Designation - Sous Chef / Outlet Chef Specialty in Pan Asian Cuisine Location - Kochi Brand - You Mee Job Responsibilities : To assist the Executive Chef in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction consistent with Lite Bite Foods, standards, through planning, organizing, directing, and controlling the Kitchen operation and administration. To assist in effective payroll control through a flexible work force maximizing utilization of concerned kitchen personnel and close cooperation with other Food & Beverage outlets. To develop standard recipes which allow the restaurant to operate at an acceptable food cost and to ensure that the monthly forecasted Food Cost is achieved. To strictly adhere to the established operating expenses and ensure that all costs are controlled. To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan. To assist the Executive Chef in efficiently managing the assigned Kitchen, according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times, following Lite Bite Foods, Standards of Performance. To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set, as per the Departmental Master Task List. Please note that Master Task Lists are reviewed and changed on a regular bases reflecting change in trends, guest expectations and operating philosophies. To assign responsibilities to subordinates, implementing Multi Tasking principle and to check their performance periodically. To establish a pool of qualified employees in conjunction with the Human Resources Department. To implement a flexible scheduling based on business patterns. To ensure that the par stocks for all operating equipment, supplies, inventoried items are strictly adhered to and that the outlet is adequately equipped. To assist in conducting monthly inventory checks on all operating equipment and supplies. To assist in controlling the requisitioning, storage and careful use of all operating equipment and supplies. To conduct daily pre-shift briefings to employees on preparation, service and menu. To liaise with the Food & Beverage Department on daily operations and quality control. To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and upsell alternatives as necessary. To ensure that culinary standards comply with Company Policies & Procedures and Minimum Standards. To use, wherever possible, locally and seasonally available products in menus and \'specials\'. To develop menus, buffets (where applicable) and \'specials\' and signature dishes which meet the needs of the target market and are in line with the operating concept for the restaurant. To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests. To be demanding and critical when it comes to operation standards. To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Company\'s policy on Fire, Hygiene, Health and Safety. To report for duty punctually wearing the correct uniform and nametag at all times. To maintain a high standard of personal appearance and hygiene at all times. To maintain a good rapport and working relationship with staff in the outlet and all other departments. To attend and contribute to all staff meetings Departmental and Company training\'s scheduled and other related activities. To fully support the Departmental Trainers function in the Department assigned. To undertake any reasonable tasks and secondary duties as assigned by the Executive Chef. To respond to any changes in the restaurant function as dictated by the company. To project at all times a positive and motivated attitude and exercise self control. To have a complete understanding of the Income Audit Section in the Operations Manual and Policies & Procedures. To provide a courteous and professional service at all times. To attend all meetings as required by Executive Management. To conduct monthly staff meetings. To prepare and participate in the Monthly Objective Review. Responsibilities Oversee and assist the kitchen staff in all aspects of food production Evaluate food products to ensure consistent quality standards Establish and maintain a regular maintenance schedule for all kitchen areas and equipment Provide training and professional development opportunities for all kitchen staff Qualifications 2+ years\' of culinary or kitchen experience. Diploma/Degree in Hotel Management. Excellent interpersonal and verbal communication skills. Highly organized with excellent attention to detail.

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