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[New Job Vacancy] Jr Sous Chef job in IHCL, (Hyderabad, Telangana) – Jobs in Hyderabad, Telangana

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Job Opening details:-
Company Name :-
IHCL
Position Name :-
Jr Sous Chef
Company Location :-
Hyderabad, Telangana
Job Category :
 Restaurant jobs

Full Job Description :-
Job ResponsibilitiesTo look after the function of the executive chef in his absenceTo approve requisitions from stores for stations assigned and in the executive chef’s absence, for the entire kitchenResponsible for all food production in the area assigned to himResponsible for overall food cost control without affecting standards and procedures as laid out by the managementTo account for the usage, consumption, spoilage and control of food stuff produced and stored under his supervisionResponsible for the preparation of mis-en-place at all stationsResponsible for maintaining all attendance recordsTo recommend the periodic purchase of special items, orders of canned and dried fruits, dried food items both domestic and importedTo keep wastage of food to the minimum at all stages of food productionTo maintain and enforce such systems and methods in the area of F&B production as laid down by the managementTo ensure that employees in the department conform to house rules and policies of the HotelTo work closely with the Banquet Manager, Assistant Managers in the F&B Service Area/ restaurants, and the Executive Kitchen Steward for the attainment of profit, quality and service standards of the department and the HotelTo initiate the performance evaluation of his subordinate staffTo ensure that the main kitchen and all the satellite kitchens are clean at all timesTo ensure that employees in the department conform to hygiene and sanitation practicesTo personally supervise the maintenance of proper cooking, thawing and storage temperatures for all raw and cooked food in his/ her departmentTo keep abreast with the competition by conducting periodic competition and market surveysTo facilitate the timely pick-up of food orders placed by the service staffTo co-ordinate with the engineering department for maintenance of all kitchen equipment. Also to ensure proper and adequate supply of gasTo undertake the responsibility for the following in the absence of a Kitchen Stewarding Executive:Responsibility for food and service made available for the staff in the cafeteriaTo ensure that prescribed cleaning formulae are being used to maintain highest possible standards of cleaningTo develop standard procedures for new tasks and changed conditionsTo co-ordinate with the receiving manager for checking of the equipment in order to ensure conformity with specified/ expected standardsTo co-ordinate pest control operations for all the kitchensTo make conscious and continuous efforts to develop local suppliers to substitute imported/ expensive itemsJob RequirementsTo look after the function of the executive chef in his absenceTo approve requisitions from stores for stations assigned and in the executive chef’s absence, for the entire kitchenResponsible for all food production in the area assigned to himResponsible for overall food cost control without affecting standards and procedures as laid out by the managementTo account for the usage, consumption, spoilage and control of food stuff produced and stored under his supervisionResponsible for the preparation of mis-en-place at all stationsResponsible for maintaining all attendance recordsTo recommend the periodic purchase of special items, orders of canned and dried fruits, dried food items both domestic and importedTo keep wastage of food to the minimum at all stages of food productionTo maintain and enforce such systems and methods in the area of F&B production as laid down by the managementTo ensure that employees in the department conform to house rules and policies of the HotelTo work closely with the Banquet Manager, Assistant Managers in the F&B Service Area/ restaurants, and the Executive Kitchen Steward for the attainment of profit, quality and service standards of the department and the HotelTo initiate the performance evaluation of his subordinate staffTo ensure that the main kitchen and all the satellite kitchens are clean at all timesTo ensure that employees in the department conform to hygiene and sanitation practicesTo personally supervise the maintenance of proper cooking, thawing and storage temperatures for all raw and cooked food in his/ her departmentTo keep abreast with the competition by conducting periodic competition and market surveysTo facilitate the timely pick-up of food orders placed by the service staffTo co-ordinate with the engineering department for maintenance of all kitchen equipment. Also to ensure proper and adequate supply of gasTo undertake the responsibility for the following in the absence of a Kitchen Stewarding Executive:Responsibility for food and service made available for the staff in the cafeteriaTo ensure that prescribed cleaning formulae are being used to maintain highest possible standards of cleaningTo develop standard procedures for new tasks and changed conditionsTo co-ordinate with the receiving manager for checking of the equipment in order to ensure conformity with specified/ expected standardsTo co-ordinate pest control operations for all the kitchensTo make conscious and continuous efforts to develop local suppliers to substitute imported/ expensive itemsJob Type: Full-time

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