Dear Jobseeker!!

We are hirning for

Job Title: Jr. Sous Chef

Department: Food & Beverage Production Dept.

Reporting to: Sr. Sous Chef

Responsible for: All Subordinate Kitchen Staff

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 recent 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.

Pay: ₹45,000.00 - ₹50,000.00 per month

Work Location: In person

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