Sous Chef

Job Title: Chef

Location: Thane Region Support- On central role

Position Type: Full-Time

Reports To: Property Manager / Head Chef / Regional Chef

Job Overview:

The Chef will oversee kitchen operations, ensuring the preparation and presentation of high-quality dishes. This role involves managing kitchen staff, coordinating with suppliers, and maintaining a clean and organized kitchen environment. The ideal candidate will have strong culinary skills, leadership abilities, and a passion for delivering exceptional dining experiences.

Key Responsibilities:

• Assist in Menu Planning: Collaborate with the Regional Executive Chef to design and update menu items, incorporating seasonal ingredients and current food trends.
• Supervise Kitchen Staff: Lead, train, and manage kitchen staff to ensure efficient operation, including scheduling and delegating tasks.
• Ensure Quality Control: Maintain high standards of food quality and presentation, ensuring dishes meet the restaurant's specifications and customer expectations.
• Manage Inventory: Oversee inventory levels, order supplies, and manage vendor relationships to ensure the kitchen is stocked with necessary ingredients.
• Maintain Kitchen Hygiene: Ensure that the kitchen and all equipment adhere to health and safety regulations, including cleanliness and sanitation standards.
• Assist in Food Preparation: Participate in the preparation and cooking of dishes, ensuring consistency and efficiency.
• Handle Customer Requests: Address special dietary needs and customer feedback promptly and professionally.
• Support Financial Management: Help with budgeting and cost control, including minimizing waste.

Qualifications:

• Experience: Minimum 6 years of experience as a Chef de Partie or similar role in a high-volume restaurant or hotel kitchen.
• Education: Culinary degree or equivalent experience preferred.
• Skills: Strong culinary skills, leadership capabilities, and knowledge of kitchen operations.
• Certifications: HACCP knowledge.
• Personal Attributes: Good communication skills, ability to work under pressure, and a collaborative team player.

Physical Requirements:

• Ability to stand for extended periods and lift heavy items as needed.
• Manual dexterity and good eyesight for precise food preparation and presentation.