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Sous Chef

Ramada by Wyndham, Mussoorie Mall Road
Dehradun, Uttarakhand

Quick apply

Job details

Full-time

Qualifications

Sales
Procurement
Upselling
Cooking
Microsoft Office
Culinary Arts
Bachelor's degree
Chef
Diploma
Procurement management

Full job description

SUMMARY

The Sous Chef assists the Executive Chef in managing the kitchen's daily operations, ensuring that food is prepared and presented to the highest standards. This role involves supervising kitchen staff, ensuring food safety compliance, and maintaining efficient kitchen operations in the absence of the Executive Chef. The Sous Chef plays a key role in menu development, training staff, and ensuring the quality of all dishes.

KEY RESPONSIBILITIES

Assist the Executive Chef in overseeing kitchen operations, ensuring smooth and efficient service.
Supervise and train kitchen staff, ensuring they follow recipes and preparation standards.
Ensure that all dishes are prepared to the highest quality and consistency.
Collaborate in creating and updating menu items, considering seasonal ingredients and guest preferences.
Oversee the preparation of ingredients and ensure proper storage and labeling of food products.
Maintain a clean, safe, and organized kitchen environment in compliance with food safety and hygiene regulations.
Monitor stock levels, assist in inventory management, and place orders as needed.
Assist in managing food costs and minimizing waste.
Step in to lead the kitchen in the absence of the Executive Chef.
Ensure kitchen equipment is maintained in good working condition.
Provide feedback on performance and support the development of kitchen staff.
To ensure the team are correctly dressed and adhere to highest hygiene standards.
Plan and execute special events, catering services, and private dining experiences.
Ensure the team dispose of rubbish into correct area and to maintain standards of cleanliness in these areas.
Collaborate with the F&B team to ensure smooth food delivery.

It is not the intent of this Job Description to cover all aspects of the position but to highlight the most important areas of responsibility.

Experience Needed

KEY COMPETENCIES

Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies:

Leadership
Communication
Commercial awareness
Culinary creativity
Delegation
Planning & Time management
Attention to detail
Driving results
Flexibility
Problem solving

BACKGROUND

Minimum of 2 years of experience as a Junior Sous Chef within a similar type of hotel, or Chef De Partie in operating within same guest segmentation.
Bachelor’s degree/ Diploma in culinary arts or similar field.
Knowledge of food safety and hygiene standards and regulations.
Preference to candidates with Indian Cuisine experience.

Required Skills

Procurement

Procurement Management, Procurement Negotiations, Procurement Planning

Soft skills

Interpersonal Skills

Optional Skills

Tools

Microsoft Office

Sales Skills

Upselling

Values

Integrity, Honesty, Passion, Leadership

Benefits

Staff accommodation, Bonus, Pension, Incentive plans, Tips / gratuity

Quick apply

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