19 Mar
2023
Full-Time Pastry Sous Chef – Barwani
Job Description
The Executive Chef will be in charge of the food budget and kitchen buying. The Executive Chef is also in charge of the kitchen, food preparation rooms, food storage facilities, and the service line’s cleanliness and safety. They are in charge of recruiting, training, and supervising kitchen workers. The Executive Chef must show adherence to established rules and procedures in their work by demonstrating the prescribed attributes connected with attendance and timeliness.
Job Title : Pastry Sous Chef
Location : Barwani, Madhya Pradesh, India
Salary : $ 27.62 per hour.
Company : La Pecora Bianca
Job Type : Full-Time
Qualifications:
- The Operational System is linked to food production. Ensure correct food preparation, production, presentation, and service. To ensure quality, all chefs are strictly monitored. Chef and chef de cuisine. From here, it’s clear. Make sure your employees like coming to work. The crowd forms a circle. Checklists and performance metrics are only the beginning. Success requires multitasking and simplicity.
- Manage profit-and-loss factors. Responsible for kitchen/restaurant bills. Manage margins and predictions, Plan and supervise daily food production
- Increase the quality of customer service by providing employees greater responsibilities. Make it plain to your employees what they may and cannot do. Ensure that your staff is regularly informed on how to suit the demands of your visitors.
- Manage food costs, controls, and regulatory compliance. create and maintain menus and inventories, To get the best service and cuisine, set high standards for yourself and others.
- To assure that their department’s operations comply with federal and state employment and civil rights laws, administrators are responsible for hiring new employees and educating and developing existing employees. Additional duties include reacting to and addressing concerns made by employees.
- In charge of the creation and improvement of the culinary product served to customers. Make adjustments in response to the marketplace and current and future visitor demands. Changes to the food product are suggested. Develop new items and menu ideas using market research.
- Safety regulations for catering and food service businesses must be followed. Pay close attention to policies and procedures relating to health and safety, as well as to those governing the terms of employment and the payment of employees.
- Develop and market a daily menu meal-kit offering. Keep Aramark’s food selection and quality high. reducing wastage via the use of standardized menus, recipes, supplies, and labor. Proper processes for procurement and the whole chain of supply must be followed. Using the Food Framework. Make sure you double-check all food requisitions and purchases. Equipment that is in good working order.
- The necessity of safety procedures should be communicated to employees, procedure codes should be detailed, it should be ensured that workers understand the safety codes, and safety-related processes and procedures should be monitored.
- Developing and maintaining an information system to manage food and supply expenditures, existing inventory, spending compared to budget objectives, and future purchase and storage requirements.
Skills:
- Having the ability to work well with others and solve problems is important. Culinary and service line management and training experience in restaurants. A great work ethic: being on time, dependable, helpful, and focused on the team.
- Proactive management of team members and nutritionists are welcomed, but not essential, for those interested in applying. Drug and criminal records checks are mandatory.
- It’s important to be able to communicate successfully in the working language(s). Must be positive and on the hotel’s Leadership Committee.
- Two years as a chef Strong culinary experience and ability to keep up with trends Has excellent leadership and communication abilities, and can execute corporate rules.
- 6 years of experience in culinary, food and beverage, or similar field, 2-year degree in Culinary Arts, Hotel and Restaurant Management, or comparable field; 4 years in culinary, food and beverage, or similar field