Role:Executive Sous Chef / Chef De Cuisine Industry Type: Hotels & Restaurants Department:Food ,Beverage & Hospitality Employment Type:Full Time, PermanentRole Category:Kitchen / F&B Production
Role & Responsibilities:
. Initiate action plans to achieve best in class Food Quality, Food Safety, Prep Time and Order to Delivery time e.g. Ensure dishes at every unit are ready within 30-35 minutes. . Guide in development of high culinary standards in terms of Food Quality, Food Safety and Operation process, and aid in maintaining these standards. . Create and maintain SOPs to ensure smooth operations. . Interact with the business team for pricing, description as well as for the pictures of the dishes. . Coordinate with the Innovation and Business teams to innovate and develop products and processes that help promote the Brand recognition.
. Work towards process simplification for existing and upcoming products while keeping in mind the brand scalability and Labour efficiency. . Periodically conduct audits at different units in order to check the quality of food and the hygiene of the unit, examine the audit reports and take corrective / preventive actions wherever required to close the audit findings. . Innovate and Implement new ideas to keep the Costs within the Budget. . Research and be aware of the variety of substitutes and seasonal ingredients available to achieve efficiency in the food cost. . Work with external vendors for outsourced products to simplify the work processes and improve cost efficiency. . Liaise with Finance to validate the pricing of dishes e.g. ensure the price per dish is in the defined range. . Ensure effective utilisation of the Culinary staff & Apprentices by providing training and optimum scheduling thus keeping labour costs aligned to the budget. . Drive the expansion of existing brands as well as initiate the growth of a new brand through analysis of the market study. . Liaise with the Finance, Project and City Teams for new locations to finalize on the budgets, layout for the new kitchen, kitchen set-up, smooth opening of the unit and ensure adequate training to the staff thus guaranteeing smooth operations. . Be aware of market trends and identify areas where Swiggy can be a market leader. . Identify and evaluate vendors for procurement of various ingredients like sauces etc. before onboarding them. . Interact with the Business team & Innovation Kitchen team for Menu / Category development and implementation.
. Liaise with the HR team for manpower planning, staffing, staff well-being, performance evaluation and training needs of the team.
. Work closely with the Finance and operations team, SCM and Vendors Partners on cost and maintenance related issues.Preferred candidate profile
. Knowledge and Functions of different Cooking Methods and Equipment's . Culinary expertise with respect to regions / cities being managed . Possess detailed skills and knowledge of Indian, Oriental and world cuisine . Knowledge of Food Safety and Food Quality fundamentals. . Knowledge in Kitchen -Total Cost Management and Microsoft Excel & Word. . Knowledge of portions, signs, nutritional value, presentation, aroma etc. . Knowledge of Kitchen layout, and designJob Specification
. Education Qualification: Graduate/ 3 year Diploma in Hotel Management from Govt. Recognised Institute . Experience: Minimum 5+ years of experience in the QSR / Catering Companies We are an equal opportunity employer, and all qualified applicants will receive consideration for employment without regards to race, color, religion, sex, disability status, or any other characteristic protected by the law.
