Sous Chef - South Indian

Ensures that all company minimum brand standards have been implemented.

Works closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

Has excellent knowledge of all available products in the market and buys locally fresh products wherever possible.

Checks incoming food products and ensures that all food merchandise is in accordance with order sheets and receiving records.

Coordinates with all satellite kitchens for their mise-en-place and supplies.

Assists to regularly conduct yield testing to ensure wastage is kept minimal and that all Scala recipes are correct and up-to-date.

Directs food apportionment policy to control costs.

Monitors closely the requirements in own section and order the food items at the right time and in the right quantity for the intended use.

Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.

Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.

Assists to devise special dishes and develop innovative recipes.

Establishes and enforces sanitation standards for the kitchen.

Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.

Qualifications:

Graduation/Diploma

Primary Location: IN-Goa

Organization:Hyatt Centric Candolim Goa

Job Level:Full-time

Job:Culinary

Req ID:GOA001095

Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.