Job Description

Duties and Responsibility
● Ensure brand standards are followed with respect to cooking standards and presentation
standards
● Ensure that enough mis-en-place is available for daily operations as per business levels
● Ensure timely execution of orders
● Responsible for food cost of their section
● Responsible for ensuring no stock out of ingredients in kitchen/section
● Responsible for ordering of food ingredients on time for production
● Check received materials in terms of quality, quantity and correctness and sign off all
documentation
● Responsible for food storage in kitchen and stores in hygienic conditions and as per HACCP and
FSSAI standards
● Effective wastage control of all resources
● Monitor washing of utensils and Food service crockery, breakage patterns and reordering levels,
ensuring no stock-out situations
● Ensure adherence of company policies, procedures and SOP with regard to food quality, hygiene
standards and brand standards;
● Ensure daily briefings of staff and monitor their adherence to the daily objectives
● Identify training needs and train staff continuously to keep their performance up to peak level
● Assist Corporate/Head Chef to implement all kitchen related activities including menus, festivals,
specials etc
● Sous Chef is responsible for all functions of the Executive Chef in his absence

Responsibility
● Help in the preparation and design of all food and drinks menus
● Produce high quality plates both design and taste wise
● Ensure that the kitchen operates in a timely way that meets our quality standards
● Fill in for the Executive Chef in planning and directing food preparation when necessary
● Resourcefully solve any issues that arise and seize control of any problematic situation
● Manage and train kitchen staff, establish working schedule and assess staff’s performance
● Order supplies to stock inventory appropriately
● Comply with and enforce sanitation regulations and safety standards
● Maintain a positive and professional approach with coworkers and customers

Others
● Handle customer complaints in food in an efficient and timely manner, assist Executive Chef to
study root cause of complaints and solve them permanent
● Be flexible on customer needs and endeavour to make customised food items available to them
● To understand completely & conform to all policies, procedures, standards, specifications,
guidelines and training programs.
● To report for duty punctually wearing appropriate attire
● To be fully conversant with the geographical layout of the operation and to know the exact
whereabouts of all equipment of an operational nature
● To maintain high standards of personal appearance and hygiene at all times
● Follow clean-as-you-go policy and keep work area clean at all times
● Sign acceptance for tools, knives, uniforms etc. and recover loss through policies outlined
● To provide courteous, professional, attentive and efficient service at all times towards internal &
external customers
● To attend and contribute to all staff briefings and other related activities
● To respond to any changes in the restaurant function as directed
● Be willing and open to transfer across our formats as per work exigencies
● Be open to cross functional training/movement at all times
● To carry out any other duties and responsibilities as assigned