Sous Chef (Indian Cuisine) at Radisson Blu Hotels

Job Description

• Will assist the Executive Chef in the day to run running of the kitchen.
• Responsible for quality control and portion control for all meals prepared and served
• Responsible for maintaining a high standard of health and safety in the kitchen
• Responsible for ordering, planning and creating menus
• Ensure food cost control
• Ensure 100% guest satisfaction
• Innovation and implementation of new menus
• Comply with the hotels policies and procedures.

Experience

• Minimum 8 years of experience.

Skills:

• Inventory Management
• Staff Scheduling
• Menu Development
• Microsoft Office
• Catering Service
• Basic Beers/Spirits Knowledge
• Casual Dining Experience
• Fluent in English
• Culinary Degree/Training
• Pastry Education
• Cleanliness
• Food Safety
• Food Preparation
• International Visa Candidate
• Kitchen Safety
• Safe Food Handling
• Weights & Measurements
• Classical Cooking Techniques.

Salary
$500 - $1,500 / Month.