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[New Job Vacancy] Sous Chef – Pastry Chef job in IHCL, (Faridabad, Haryana) – Jobs in Faridabad, Haryana

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Job Opening details:-
Company Name :-
Position Name :-
Sous Chef – Pastry Chef
Company Location :-
Faridabad, Haryana
Job Category :
 Restaurant jobs

Full Job Description :-
Job ResponsibilitiesManagerialAssist the Executive Chef in planning and budgeting the food costs and beverage-related costs for all the F & B outlets.o Staffing and Scheduling of kitchens and kitchen stewarding and allocation of duties.o Develop systems and procedures that achieve higher cost efficiency and guest satisfaction.o Facilitate learning and development for all the team members – Training Skills as one of the key attributes.o Performance Appraisal/ Management of the staff in the departmento Assist Executive Chef in conceptualizing various Food and Beverage programs as per the unit’s requirement.o Product development, Sourcing, Vendor development*Operational:*Working hands-on to ensure seamless operation of different sections of the kitcheno Specific charge of All Day Dining and Pastry Confectionery kitchenso Ensure that all the quality and quantity standards of food preparation & presentation in all the F & B outlets are adhered to.o Assist the Executive Chef in Menu planning & pricing.o Assist the Executive Chef and the outlets’ chefs in developing and standardizing new recipes for the outlets.o Devise methods for optimal use of raw materials & fuel and maintain the budgeted food cost.o Co-ordinate with the Purchase department regarding the procurement of various items based on the stock levels and usage in the kitchens.o Monitor adherence to Safety, Hygiene, and Cleanliness standards.o Work closely with the Purchase Manager for developing Standard Purchase Specifications for various items.o Ensure good physical upkeep, condition of equipment and utensils in all the kitchen and coordinate with the Engineering department for the repairs and maintenance.o Ensure through regular monitoring of GSTS and constant guest feedback, prompt, efficient, and accurate service to all guests along with the best quality products.o Review the monthly and daily business reports of the hotel, specifically the F & B report, and assist the Executive Chef in developing a work plan to achieve greater resultso Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment, etc.o Ensure the highest levels of Team Morale through constant communication with the team, team activities, and other attributes which are relevant to ESTS and ESSo Ensure overall team motivation of the resort by contributing to the Team restaurant events and menuso Address any grievance and counseling issues among the department staffo Lead and operate Kitchen Stewarding department through Cleaning Schedules and checklistsJob RequirementsKnowledge/SkillsThorough knowledge of different cuisines, cooking styles, hygiene & safety standards.Knowledge of upmarket Pastry and Confectionery products, desserts, and breadTechniques in quantity food productionInventory managementWorking knowledge of MS OfficeExcellent Communication skills in English – both Verbal and WrittenFood Costing and Menu pricing techniquesExperienceProgression through various positions in the food production department, handling various satellite kitchens, and a minimum of 6-8 years experience in managing satellite kitchens/the main kitchens.Should have experience in a fine dining restaurant.Implementing new F&B concepts, in the form of themes in specialty restaurants, coffee shops or conducting various food festivals based on these themes.Job Type: Full-time

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