1) The Sous chef / Jr. Sous Chef is responsible for planning and directing food preparation in a kitchen standard recipes and procedure
2) Keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moments notice
3) The Sous chef may be responsible for staff scheduling
4) Responsible for smooth operations
5) Ensurance of safety and hygiene procedures being adhered to.
6) Quality and portion control
7) Indenting raw materials as per the production and requirement.
8) Checking the quality of received perishables
9) Interacting with guest incase of some allergies or food complaints.
10) Food cost and wastage control.
11) Liaison between the junior staff and the Executive chef.
12) Should be experienced in an Italian restaurant, preferably fine dining or in a 5 start hotel restaurant, someone who knows how to manage the team and run daily kitchen operations.
13) Job Location Mumbai (Bandra)
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