Skills:
Indian curry preparation, Tandoor oven operation, Menu development, Food safety standards, Team leadership, Spice blending techniques, Cost control, Quality control,
- A Three year Hotel Management Diploma / Graduate Sous chef with Indian Cuisine Base, experience in South India Region.
- Work Experience in QSR multi / Group of restaurants
- Develop new menu options based on seasonal changes and guests choice or demand.
- Responsible for planning and managing food preparation for huge Banquets and A-la-karte restaurants, managing multi cuisine kitchens. Ensure that kitchen activities operated in a timely manner.
- Interaction with the guests and resolving the problems and concerns personally.
- Monitor and record inventory, and if necessary, order new supplies.
- Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
- Train the kitchen employees to meet ISO-22000 standards.
- Create schedules for kitchen employees and evaluate their performance.
- Adhere to Food Safety measures and implement sanitation of kitchen utensils and regulations and safety regulations as part of HACCP.
- Ability to prepare MIS report in MS- Excel & PPT.
