Urgent Opening at Independence Brewing Company at Versova Andheri - W Mumbai A Sous Chef is a management position responsible for the smooth running of the kitchen He she will make daily decisions on which areas of work his staff will work on and oversee both their working methods and the end product food created Staff training will introduce chefs team to recent techniques and working methods in order to create dishes that he she or the Head Chef may have designed or decided upon Quality Control needs to be ensured as each dish that goes out does so under the Sous Chef s scrutiny and he she may add finishing touches before leaving the kitchen Menu Design must be responsible for menu planning product development and setting up of kitchen across sections combining all operational protocol Stock Ordering must be done daily and the Sous Chef must have a handle on exactly how much produce is needed versus how much he she has Ensuring and overlooking all Dcdps Cdps across the floor are carrying out their responsibilities efficiently at all times Handle kitchen recruitments Ensure proper allocation of duties and tasks to the team Ensure appropriate interaction with guests in the restaurant for maintenance of guest relations addressing guests concerns Ensure standard processes are followed for the preparation and service of food at all times Ensure all equipment in the kitchen are well maintained and clean at all times and used as per standard operating procedures Ensure daily review of work schedules and execution done by the team in terms of pre preparations work area readiness mis-en-place hygiene etc Conduct weekly briefings of the team and or as and when necessary Communicate relevant information and maintain relevant registers Display positive people management skills and excellent communication skills to motivate and inspire team positively on the floor Ensure that all staff are under control and treated fairly and with courtesy Develop and display exemplary leadership skills and lead by example at all times Inspire and motivate everyone down the line across sections to perform and achieve to the best of their abilities as per our standards Quality control of food and inventory control for both kitchen and stores Responsible for regular check of quality of both perishable and non-perishable products Minimize wastage control wastage cost at all times Build rapport with suppliers Control ordering determine production cycle basis forecasting Ensure quality of preparations are maintained as per the standards set by the company at all times Ensure quality of raw materials are maintained Ensure highest standards of hygiene and safety is maintained in the kitchen Ensure FIFO is followed and no items past shelf life is kept or used in the kitchen Ensure proper planning of menus as required for the buffets parties promotions etc Ensure budgeted food cost figures are met Handling vendors talking to vendors on tech-specs product specifications Ensuring requisition and purchase of materials as required Ensuring there is no over stocking of raw materials and proper par-stock is maintained for all items Keeping a track of wastages and spoilages with valid reasons and ensure it is kept to a minimum Ensuring opening and closing stocks are maintained on a daily basis Monitoring inventories storage of material-labelling-stacking-monitoring Job Types Full-time Permanent Pay 55 000 00 - 60 000 00 per month Benefits Food provided Health insurance Leave encashment Paid sick time Provident Fund Work Location In person

📌 Sous Chef/head Chef (Maharashtra)
🏢 Miadiamante Foods And Beverages
📍 Maharashtra