Responsibilities

<ul>
<li>Apply principles of culinary science.</li>
</ul>

<ul>
<li>Apply sensory analysis to food and beverage preparation and presentation.</li>
</ul>

<ul>
<li>Develop and implement budget.</li>
</ul>

<ul>
<li>Innovate with new culinary ingredients.</li>
</ul>

<ul>
<li>Integrate business continuity management into the organization’s operations.</li>
</ul>

<ul>
<li>Manage compliance with food and beverage hygiene policies and procedures.</li>
</ul>

<ul>
<li>Manage cost and quality controls.</li>
</ul>

<ul>
<li>Manage crisis situations.</li>
</ul>

<ul>
<li>Manage culinary operations.</li>
</ul>

<ul>
<li>Manage food and beverage operations.</li>
</ul>

<ul>
<li>Manage high volume food production operations.</li>
</ul>

<ul>
<li>Maintain records of prepared food and manage inventory.</li>
</ul>

<ul>
<li>Manage loss/risk prevention.</li>
</ul>

<ul>
<li>Manage site/outlet and equipment maintenance.</li>
</ul>

<ul>
<li>Master cook and chill methods.</li>
</ul>

<ul>
<li>Master culinary trends and techniques in Glamping Pods.</li>
</ul>

<ul>
<li>Perform culinary application and techniques.</li>
</ul>

<ul>
<li>Plan and develop menus for food service establishments.</li>
</ul>

<ul>
<li>Interact with guests to obtain feedback on product quality and service levels.</li>
</ul>

<ul>
<li>Respond to and handle guest problems and complaints.</li>
</ul>

<ul>
<li>Able to make recommendations to the Executive Chef and the functional F&amp;B</li>
</ul>

<ul>
<li>Head regarding succession planning.</li>
</ul>

<ul>
<li>To be aware of all financial budget and goals.</li>
</ul>

<ul>
<li>Ensure that all recipes and product yields are accurately costed and reviewed regularly.</li>
</ul>

<ul>
<li>Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.</li>
</ul>

<ul>
<li>Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the resort and the Glamping Pods occupancy and function forecasts.</li>
</ul>

<ul>
<li>Ensure that chefs and KST stewards are always in clean, tidy uniforms and are always presentable to be in guest view.</li>
</ul>

<ul>
<li>Ensure that all culinary operations manuals are prepared and updated.</li>
</ul>

<ul>
<li>Ensure that the culinary department adheres to all Wonderla Resorts policies and procedures.</li>
</ul>

<ul>
<li>Ensure that the department’s overall operational budgets are strictly adhered to.</li>
</ul>

<ul>
<li>Ensure that a consistent first-class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.</li>
</ul>

<ul>
<li>Ensure that team meetings &amp; SOP training are well planned and need to be results-oriented.</li>
</ul>

<ul>
<li>Creative menu planning and correct food preparation for each outlet including Woods, Red Ice, Room Service, and banquets.</li>
</ul>

<ul>
<li>Work in close conjunction with the Food and Beverage Manager and respective teams to create a yearly marketing plan for the outlet.</li>
</ul>

<ul>
<li>Be aware of new items, which are introduced onto the market and keep up with the latest product trends.</li>
</ul>

<ul>
<li>Fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.</li>
</ul>

<ul>
<li>Initiate relevant maintenance reports and work orders supported by the respective follow-up of those items actioned.</li>
</ul>

<ul>
<li>Ensure that the overall culinary department is motivated and that positive feedback on work performance is given. </li>
</ul>
<h3 style="margin-left:0px;">Prerequisites:</h3>

<ul>
<li>Fair and firm management abilities with high influencing skills.</li>
</ul>

<ul>
<li>Strong administration skills.</li>
</ul>

<ul>
<li>Creative and innovative.</li>
</ul>

<ul>
<li>Strong knowledge of food and beverage.</li>
</ul>

<ul>
<li>Hands-on approach to all operational aspects.</li>
</ul>

<ul>
<li>Excellent communication skills and computer skills.</li>
</ul>

<ul>
<li>Initiative and self-motivated.</li>
</ul>

<ul>
<li>Ideal training and coaching skills.</li>
</ul>

Jr. Sous Chef in Bengaluru (UID-9883)

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Job Description for Jr. Sous Chef

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