Jr. Sous Chef, South Indian

About the Role

• Performs all duties of Culinary and related kitchen area employees in high demand times.
• Supervises daily shift operations.
• Ensures completion of assigned duties.

Key Responsibilities

• Maintains food handling and sanitation standards.
• Oversees production and preparation of culinary items.
• Ensures employees keep their work areas clean and sanitary.
• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
• Complies with loss prevention policies and procedures.
• Ensures all employees have proper supplies, equipment and uniforms.
• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Participates in the employee performance appraisal process, giving feedback as needed.
• Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.
• Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.

Requirements & Tech Stack

• Basic Cookery: Knowledge of procedures and techniques for mixing, thawing, baking, and cooking, measurement tools, recipe execution (expanding and condensing as necessary), and methods for innovative preparation and presentation.
• Food Production and Presentation: Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.
• Cooking: Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes).
• Food Storage and Rotation: Knowledge of procedures and temperatures for storing and rotating food stock in coolers, refrigerators, freezers, dry storage, etc. to maintain freshness ("First In, First Out"). This includes preparing, labeling, dating, rotating, and pulling perishable foods and drinks in accordance with storage guidelines; identifying food products that do not meet company or compliance standards; and knowledge of policies and procedures for discarding food items or products.
• Food Handling: Knowledge of basic food handling policies and procedures, as well as the procedures for assisting cooks in serving or preparing food.
• Kitchen Maintenance: Knowledge of general maintenance procedures and standards of cleanliness for the food storage and preparation areas.
• Kitchen Tools and Equipment: The ability to use and store kitchen tools (e.g., cutting tools, knives, tongs, slicers, spatulas) and ability to use kitchen equipment (e.g., grills, ovens, steam tables, deep fryers, kettles) properly and safely.
• Supply Storage: Knowledge of proper storage procedures for cookware, flatware, and supplies.
• Purchasing and Materials Management: Knowledge of practices and procedures needed to maintain material, equipment and supplies; including vendor identification and contract negotiation, supply requisition and purchasing, and inventory control.