Job Reference: RL-LG-KSC0721P1 (Put in the email subject)

Profile

1. Our kitchen is searching for a creative and motivated sous-chef to join our talented kitchen team. In this position, you will act as the second in command in our kitchen, following and enforcing our executive chef’s requirements and guidelines. Our ideal candidate is a creative professional who is willing to participate in creating delicious seasonal menus and meal designs.

2. Your duties will include recruiting new employees, responding to customer issues, and developing new menu options. You should have excellent communication skills with in-depth knowledge of several cooking methods, ingredients, equipment, and processes. Role And Responsibilities

1. Develop new menu options based on seasonal changes and customer demand.

2. Ensure that kitchen activity operate on time

3. Resolve customer problems and concerns personally.

4. Monitor and record inventory, and if necessary, order new supplies.

5. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. Recruit and train new kitchen employees to meet restaurant and kitchen standards.

6. Create schedules for kitchen employees and evaluate their performance.

7. Adhere to and implement sanitation regulations and safety regulations.

8. Manage the kitchen team in the executive chef’s absence.

Qualifications And Education Requirements

Bachelor’s degree in culinary science or relevant field.

A minimum of 2 years of experience in a similar role.

Strong knowledge of cooking methods, kitchen equipment, and best practices.

Good professional English Level

Good understanding of MS Office and restaurant software programs.

Preferred Skills

Knowledge of Indian, Regional, cuisines, French, and Italian bases, and Mexican is a definitive plus.

Formal Culinary Training, Previous Restaurant/Kitchen Experience, Extensive Food, and Beverage Knowledge, Restaurant/Kitchen Industry Knowledge, Strong Organizational Skills, Attention to Detail, Knowledge of Restaurant Regulations, Leadership, Management, Positivity, Ability to Work Under Pressure, Self-Motivated, Creative Problem-Solving Skills, Strong Verbal and Written Communication Skills, Exceptional Customer-Service Skills.

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