Sous Chef

Address: Mystik Experience Ltd, also known as Mystik Lifestyle Hotel situated at Coastal Road ,Mont Choisy

Department :  Kitchen

Salary : Basic Rs 34,000 inclusive of 02 Sundays per month

Others(Benefits) : 

• Attendance bonus of Rs 1000 as from 03 month of Service

• Meal Allowance of Rs 85 on working days

• Fixed Monthly Travelling Allowance

• During low occupancy, upon Management discretion we give weekend offs.

Job Purpose:

The Senior Sous Chef is a key leadership role in the kitchen, responsible for assisting the Executive Chef in overseeing the daily operations of the kitchen, ensuring the highest standards of food quality, presentation, and service. This role involves both culinary and managerial responsibilities, including menu planning, staff training, and inventory management.

Key duties :

• Within restaurant brand brief create a suitable menu of quality items.

  Work with team to ensure correct understanding of food offering and quality implementation thereof.
• Comply with standards of service & assist in assuring the same from all kitchen staff.
• Assist in managing the day-to-day operation of the kitchen, co-ordinate food production schedules & ensure that the highest level of food quality taste & presentation.
• Ensure that all kitchen staff consistently adhere to uniform, grooming & health & safety standards.

• Ensure that all company policies, procedures & SOPs are adhered to.

• Maintain effective working relationships with all departments.

• Manage ongoing training in the kitchen.

• Complete orders based upon scheduled events & projected levels of business.
• Ensure monthly stock take are done and collaborate with the procurement executive.
• Ensure that all dishes are prepared, always cooked and served to the highest standard in line with menu specifications.
• Ensure a high standard of kitchen cleanliness is always maintained.
• Liaise with the Restaurant Managers to ensure the service provided is of the highest standard.
• Receive and act upon customer feedback, both positive and negative
• Interacts with guests to obtain feedback on product quality and service levels.

• To be able to do staff rostering.

• Communicate any changes on menu to F&B Department.

• Assist in and delivers on job training to new recruits and existing team.
• Ensure statutory Health & Safety standards are maintained in the kitchen.
• Ensure that all food production equipment is being used safely and well maintained.
• Perform any cognate duties as and when required.
• Thorough knowledge of hot and cold food preparation.
• Continuous monitoring of costs in relation to Payroll, Food Costs and Other Expenses.
• Identify with trends on food presentation.

Qualifications and Skills:

 Minimum of 3-5 years of experience as a Junior Sous Chef /Sous Chef or in a similar leadership role in a hotel or high-volume restaurant.

• Formal culinary education or training from a recognized institution.

• Strong knowledge of various cooking methods, ingredients, and food trends.

• Excellent leadership, communication, and interpersonal skills.

• Proficient in Microsoft Office Suite and hotel management software.

• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.

• Commitment to maintaining a safe and sanitary work environment.

• Capable of thriving in a fast-paced environment while managing multiple responsibilities simultaneously.

• Dedicated to upholding strict standards of kitchen safety, hygiene, and sanitation.

• High attention to detail to ensure quality and consistency in food preparation and presentation.

• Committed to delivering exceptional customer service and enhancing guest satisfaction.

• Maintains a positive attitude and works well as part of a team and leading the team.

• Acts with honesty and in the best interests of the company at all times.

• Flexibility: Willingness to work various shifts as required by operational needs.

• Presents oneself in a polished, articulate, and professional manner.