We are currently looking for Head Chef (Indian Cuisine) & Sous Chef who has 5 Plus Yrs of Experience in relevant field.
The Head Chef is often involved in staffing of the kitchen, developing and creating menu offerings, forecasting supply needs and estimating costs. The Head Chef is expected to make sure the restaurant meets all regulations, including sanitary, safety guidelines and food hygiene.
Head chef mostly works in the back-of-house. He/she takes part in the creation of recipes and the preparation of advanced items, while assigning less complicated tasks to Sous Chef and cooks. A primary duty is the continued efficiency of the kitchen and production of consistent, quality food. But duties also extend to front-of-house and operational issues, including costing, inventories and scheduling.
Because the Head Chef is accountable for the success and failure of a restaurant, head chefs need to work long hours to ensure that the restaurant is functioning properly at all times. They work nights, weekends and holidays.
-Qualifications: Bachelor degree or above in kitchen art or any well-known Culinary institution. With minimum 5years as head Chef at 5-7 stars hotel or resort.
The sous chef, also known as the under-the-chef of the kitchen, is the professional who assists the head chef and takes his/her place when the latter cannot be present in the kitchen. Therefore, the person occupying this position is directly subordinated to the head chef and has in his/her charge all the other members of the kitchen staff.
The sous chef tasks and responsibilities are diversified and vary from cooking or plating certain dishes to establishing the menu and dealing with the ingredient providers. Therefore, the position requires both culinary and managerial skills. In addition to that, solid experience in the kitchen is necessary in order to land a sous chef job. Sous Chef, assists the Head Chef in implementing new menus and upgrading recipes.
-Qualifications: Diploma or above in kitchen art or any well-known Culinary institution. With minimum 5 years as Sous Chef at 5 stars’ hotel or resort.
Your main responsibilities will include (but are not limited to):
• Overseeing all orders from the kitchen/commissary to ensure they are prepared to a consistently high standard and in accordance with brand-specific recipes
• Ensuring that all employees report for duty punctually and wearing the correct uniform
• Organising and setting up the kitchen/commissary as efficiently as possible to increase speed and maximise productivity
• Checking daily storage areas and maintaining sufficient stock to meet the volume of business with minimum wastage.
Qualifications & Requirements:
You will have/be:
• 5 years' experience in leading a team of junior staff
• A recognised hospitality qualification or relevant experience
• Strong problem solving and communication skills.
Skill, dedication and efficiency are absolute necessities for this role, but above all a passion for food that will inspire your fellow chefs and delight your clientèle, keeping them returning time and again to relish in the dishes you create.
Interested candidates can send their resume at firstname.lastname@example.org , along with their Current CTC and Notice period and appropriate time to call and date for telephonic interview / face to face interview
For any queries please feel to call us at T 044-455 04000 | M +91 72000 20150