JOB RESPONSIBILITIES & DUTIES:

- Apply principles of culinary science.
- Apply sensory analysis to food and beverage preparation and presentation.
- Develop and implement budget.
- Innovate with new culinary ingredients.
- Integrate business continuity management into organisation's operations.
- Manage compliance with food and beverage hygiene policies and
- procedures.
- Manage cost and quality controls.
- Manage crisis situations.
- Manage culinary operations.
- Manage food and beverage operations.
- Manage high volume food production operations.
- Maintained records of prepared food and managed inventory
- Manage loss/risk prevention.
- Manage site/outlet and equipment maintenance.
- Master cook and chill methods.
- Master culinary trends and techniques in Glamping Pods
- Perform culinary application and techniques.
- Plan and develop menus for food service establishments.
- Interacts with guests to obtain feedback on product quality and service
- levels.
- Responds to and handles guest problems and complaints.
- Able to make recommendations to the Executive Chef and the functional
- F&B; Head regarding succession planning.
- To be aware of all financial budget and goals.
- Ensure that all recipes and product yields are accurately costed and
- reviewed regularly.
- Ensure that all food items are prepared as per standard recipe cards whilst
- maintaining portion control and minimizing waste.
- Ensure that food stock levels within the culinary department areas are of
- sufficient quantity and quality in relevance to the resort and the Glamping
- pods occupancy and function forecasts.
- Ensure that chefs and KST stewards are always in clean, tidy uniforms and
- are always presentable to be in guest view.
- Ensure that all culinary operations manuals are prepared and updated.




- Ensure that the culinary department adheres to all Wonderla resorts
- policies and procedures.
- Ensure that the Department’s overall operational budgets are strictly
- adhered too.
- Ensure that a consistent first-class product of the highest quality is achieved
- and maintained in all culinary areas, whilst adhering to operational
- deadlines.
- Ensure that team meetings & SOP training are well planned and needs to
- results-orientated.
- Creative menu planning and correct food preparation for each outlets
- including Woods, Red Ice, Room Service and banquets.
- To work in close conjunction with the Food and Beverage Manager and
- respective & teams, to create a yearly marketing Plan for the outlet.
- Be aware of new items, which are introduced onto the market and keep up
- with the lasted product trends.
- To fully understand the market needs and desires for each outlet and
- ensure that the menus are developed to reflect those needs.
- To initiate relevant maintenance reports and work orders supported by the
- respective follow up of those items actioned.
- Ensure that the overall culinary department is motivated and that positive
- feedback on work performance is given.

Education and Experience:

- Formal training in Culinary Arts.
- Degree/Diploma in Culinary Arts from any recognized institute.
- Must have at least 8 years of relevant, hands-on culinary experience, with
- at least two of those years spent in the current position of sous chef.

Language Skills:

- Ability to speak, read, analysis, and interpret standard of performance
- manuals, technical procedures, manual or statutory regulations.

Computer Skills:

- Moderate computer skills & Knowledge in Property Management Software (PMS).

Pay: ₹400,000.00 - ₹550,000.00 per year

Advantages:

- Health insurance
- Paid sick time
- Provident Fund

Work Location: In person

📌 Jr. Sous Chef (India)
🏢 Wonderla Holidays
📍 India