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Sous Chef

Bhuj, Gujarat

Royal Orchid Hotels Ltd

Job Description

a. To look after the function of the executive chef in his absence
b. To approve requisitions from stores for stations assigned and in the executive chefs absence, for the entire kitchen
c. Responsible for all food production in the area assigned to him
d. Responsible for overall food cost control without affecting standards and procedures as laid out by the management
e. To account for the usage, consumption, spoilage and control of food stuff produced and stored under his supervision
f. Responsible for the preparation of mis-en-place at all stations
g. Responsible for maintaining all attendance records
h. To recommend the periodic purchase of special items, orders of canned and dried fruits, dried food items both domestic and imported
i. To keep wastage of food to the minimum at all stages of food production
j. To maintain and enforce such systems and methods in the area of F&B production as laid down by the management
k. To ensure that employees in the department conform to house rules and policies of the Hotel
l. To 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 Hotel
m. To initiate the performance evaluation of his subordinate staff
n. To ensure that the main kitchen and all the satellite kitchens are clean at all times
o. To ensure that employees in the department conform to hygiene and sanitation practices
p. To personally supervise the maintenance of proper cooking, thawing and storage temperatures for all raw and cooked food in his/ her department
q. To keep abreast with the competition by conducting periodic competition and market surveys
r. To facilitate the timely pick-up of food orders placed by the service staff
s. To co-ordinate with the engineering department for maintenance of all kitchen equipment. Also to ensure proper and adequate supply of gas
t. To 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 cafeteria
To ensure that prescribed cleaning formulae are being used to maintain highest possible standards of cleaning
To develop standard procedures for new tasks and changed conditions
To co-ordinate with the receiving manager for checking of the equipment in order to ensure conformity with specified/ expected standards
To co-ordinate pest control operations for all the kitchens
To make conscious and continuous efforts to develop local suppliers to substitute imported/ expensive items

Company Description

Hotel Royal Orchid is an unmatched five star hotel where you can feel a buzz of business along... with comfort and tranquility. Friendly hotel in the heart of Bengaluru, which is favorite among global travellers.

Hotel Royal Orchid is recognized for all round excellence and unmatched level of services to business and leisure travellers.

All rooms are techno savvy and equipped with modern amenities. Overlooking the 18-hole Golf Course, Rooftop Pool with a breathtaking view, Executive Lounge, Business Centre, Boardroom, Wi-Fi Connectivity, Secretarial Services, Banquet Halls, Conference Rooms, Sprawling lawns for parties and weddings. Geoffrey’s – an authentic British pub. Cafe Lime Light and Ginseng, an award-wining Oriental restaurant serving Chinese, Japanese and South East Asian delights.
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Additional Information

Last updated:
Job type:
Full time
Position type:
Minimum experience:
Two years
Compulsory Education
Salary range:
₹ 1,50,000 - ₹ 3,00,000 / Yearly (Gross Pay)
Jobs in Hotel / Restaurant / Catering
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