Reporting to – Director Restaurants Brands - IHCL
Work experience – 12 years Kitchen experience with min 5 years in Indian Kitchen as Sous Chef
Roles & Responsibilities
- Food and Beverage Quality: Set and maintain high standards for food and beverage quality, presentation, and taste.
- Conducts regular associate meetings/reviews to ensure that an effective two-way communication process is followed.
- Walks through all kitchen areas regularly to note and immediately rectify operational flaws if any.
- Monitors daily operations, evaluate days' confirmed and anticipated business and evaluate previous days' revenue and share customer feedback with the team members.
- Monitors and checks the stewarding activities in the kitchen.
- Maintains quality, consistency of mise-en-place and finished food and ensure team members are assigned to carry out tasks as per standard recipes in the kitchen.
- Ensures standard recipes and brand standard specifics, portion control and wastage control processes are followed by the Sous Chef and other team members.
- Ensures short supplies and non-available ingredients are dealth with appropriately.
- Identifies departmental and individual training needs, develops training calenders, conducts training and recommends suitable training programs to address individual capability gaps.
- Participates in the certification of team members in key skills. Ensures that he/she himself/herself attends as well as the direct reporting managers attend appropriate core training classes.
Requirements:
- Singapore local or PR Holder.
- Degree or Diploma graduate from any hospitality course
- Food handlers certification of Singapore should be valid.
- Master of Indian cuisine
- Must be well-versed with food from the Bombay City.
- Proficient with, regional cuisine like, South Indian, Parsi, French and confectionery.
- Efficiently manage operations of a Tandoor
- Must be able to work 6 days shift work including weekends and public holiday.
