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Rashtrapati Bhavan

Moulsari Avenue (Rapid Metro)

JOB SUMMARY
Under the general guidance and supervision of the Executive Chef / VP – Operations and in accordance with the set policies and procedures of the Company, he/she is responsible for the smooth, efficient and profitable running of Kitchen. Oversees and directs all and any aspects of the Kitchen operations and also officiates in the absence of Executive Chef
FUNCTIONAL, SUPERVISORY,  MANAGERIAL AND ADMINISTRATIVE  DUTIES AND RESPONSIBILITIES: 
Sous Chef must be familiar with all of the daily operations of the kitchen, and must be able to perform any task in the kitchen if needed. A Sous Chef also acts as the intermediary between the kitchen and service staff
Planning and directing food preparation: As the second in command, the Sous Chef is responsible for managing kitchen staff to ensure food is prepared properly. 
Managing kitchen staff: The Sous Chef will have the task of ensuring that all kitchen workers are performing at the level required by a professional kitchen. He or she will have to discipline workers who are not performing their job correctly or professionally
Training and scheduling: The Sous Chef is in charge of training new employees and creating the schedule to ensure adequate manning for the kitchen.
Expediting: The Sous Chef will serve as the expeditor for the kitchen. He or she will be responsible for arranging tickets and ordering food preparation so that customers receive food in the order it should be sent out. 
Quality Control: The Sous Chef is responsible for ensuring that food that leaves the kitchen is of the highest quality and will make diners happy
Other responsibilities include, but not limited to
1.      Supervise the functions of the department employees, facilities, operations and cost on a daily basis.
2.      Monitor and control on an on-going basis:
a.      Quality levels of product and service
b.      Customer satisfaction and feedback.
c.       Operating costs.
d.      Sanitation, cleanliness and hygiene of the entire area under his purview.
e.      Ensure optimum performance in specific jobs assigned in the above areas.
f.       Complying with laid down systems and procedure.
g.      Whether SOPs are understood and implemented by the team.
3.      To oversee the services of the kitchen and ensure the highest standards and quality of food at all times.
4.      Responsible to maintain statutory records.
5.      Supervise, plan and implement duty roster at the Unit.
6.      Responsible to ensure cleanliness and hygiene in all areas of operations.
7.      Responsible for resolving all guest issues regarding food.
8.      Responsible to control and to monitor cost variances for the following:- 
	Food and Beverage, HLP & Manpower
9.      Responsible to ensure smooth shift closure and handover.
10.   Responsible to prepare departmental budgets and objective manuals with constant review and observations.
11.   To Project a positive image of LBF to the external guest.
12.   Responsible to ensure that the unit has minimal audit queries and resolve queries at the earliest 
13.   To motivate the staff and ensure that they are working together as a team.
14.   Responsible to monitor and to control wastage. 
15.   Responsible to carry out any activity which is assigned by the management from time to time.
16.   Formulating Reports-Cost Analysis, Breakage Analysis, Expense statement, daily/weekly/monthly etc to determine future action
17.   Month end closing of inventory, raw Material items
18.   Taking briefing of staff before staffing each Shift
19.   Proper maintain of holding & serving temperature of Food etc 
20.   To maintain targeted food cost
21.   To ensure no abusive language is used.
ADMINISTRATIVE DUTIES AND RESPONSIBILITIES :
22.   Responsible to coach , mentor the team for the next level by way of career progression.
23.   Responsible to ensure adherence to the unit training calendar.
24.   Responsible for sanctioning leaves of the team.
25.   Making KRA reports on monthly & quarterly
26.   Responsible to prepare daily, weekly and monthly reports pertaining to all areas of the outlet operations



South Indian Sous Chef

I.I.T.Main Gate

Andheri

·        Prep work of ingredients for Senior Chefs.
·        Preparation, cooking and plating of simple dishes.
·        To assist all other chefs as and when required.
·        To assist preparation of ingredients and dishes for restaurants & other off site Outdoor catering.
·        To conduct stock takes and compile stock lists to help with order requirements.
·        To report for duty punctually well-groomed and wearing the correct uniforms at all times
·        To do side duties as assigned on a daily basis by CDP / Sous Chef
·        To coordinate well with other colleagues in kitchen to ensure a good working relationship is maintained.
·        To maintain a high standard of personal appearance and hygiene at all times.
·        To carry out any other reasonable duties and responsibilities assigned.
·        To ensure no abusive language is used
·        To maintain targeted food cost


Line Chef Commis 2

Netaji Subash Place

Commis (Commi 1 / 2 / 3)

1.      To be able to dispense various kinds of alcoholic and non-alcoholic beverages as per specifications prescribed.
2.      To impart training to all new bartender s with respect to cocktails stirring and shaking, ingredients necessary for mixing cocktails and also be aware of licensing laws.
3.      To ensure the excise policies are strictly implemented on a daily basis.
4.      To ensure all spillages are logged for the day and duly verified and signed for by the MOD.
5.      To implement the company policies with regards to Outlet SOP guidelines.
6.      Takes drink orders through servers or directly from guests.
7.      Check identification of customers in order to verify age requirements for purchase of alcohol.
8.      Maintain inventories of all liquor, juices, and aerated beverages and generally assist the outlet manager to minimize costs, spoilages and breakages.
9.      To ensure daily inventories are happening and also make sure any shortages if any are accounted for and taken care of.
10.   Clean glasses, utensils, and bar equipment
11.   Mix ingredients, such as liquor, soda, water, sugar, and bitters, in order to prepare cocktails and other drinks.
12.   Order or requisition liquors and supplies.
13.   Plan, organize, and control the operations of a cocktail lounge or bar.
14.   Supervise the work of bar staff and other bartenders.
15.   Plan bar menus. & create new drink recipes.
16.   Ensures clean & safe work environment for team & Customers.
17.   Spending 80% time in customer’s area: ordering, processing sales &managing customer concerns.
18.   Takes customer feedback Be conversant with all items on the menu and emphasize on up selling.
19.   Attend to all guest queries promptly in a professional manner to ensure 100 % guest satisfaction
20.   To maintain a high standard of personal appearance and hygiene at all times.
21.   To give the feedback of guest/staff to Restaurant Manager/Assistant Restaurant Manager on a regular basis.
22.   To maintain the par stock of food, beverage, linen is maintained on a regular basis.
23.   To oversee the services of the outlet in all areas of operations to ensure the highest standards and quality of services at all times.
24.   Helps resolving all guest issues or escalates the same to the managers.
25.   Responsible to ensure smooth shift closure and handover.
26.   To project a positive image of LBF to the external guest.
27.   Responsible to ensure smooth operations in all guest areas.
28.   Help the team to maintain the required audit scores at all times.
29.   To maintain staff discipline and to ensure their grooming and appearance is as per desired specification
30.   Responsible to carry out any activity which is assigned by the management from time to time.


Bartender

Lodhi Gardens

Hostess

A C Guards

K.P.H.B. Colony

Vacancy for Commis-II & Commis-I (Indian Curry) required 3 CHEF


Commis Chef

Waiter / Steward

Dwarka Sector 14

Assistant Shift Manager

•	To report for duty punctually well-groomed and wearing the correct uniforms at all times
•	To serve food and beverage according to prescribed norms.
•	To do side duties as assigned on a daily basis by Shift Manager/Assistant Manager/Captain
•	To provide a courteous and professional service always.
•	To coordinate well with other colleagues in restaurant to ensure a good working relationship is maintained.
•	To maintain a high standard of personal appearance and hygiene at all times.
•	To carry out any other reasonable duties and responsibilities assigned.
•	To provide service and support to the customers visiting restaurants.
•	Attends to guests and takes orders
•	Offers information and suggestions about the menu.
•	Prepares checks and collect payment

Interested candidates please call me on 900433488


Kothaguda

Counter Staff

Under the general guidance and supervision of the Asst. Restaurant Manager / Restaurant Manager / Restaurant General manager and in accordance with the set policies and procedures of the Company, he/she is responsible for carrying out the basic activities of the Restaurants / Outlets

·        To report for duty punctually well-groomed and wearing the correct uniforms at all times
·        To serve food and beverage according to prescribed norms.
·        To do side duties as assigned on a daily basis by Shift Manager/Assistant Manager/Captain
·        To provide a courteous and professional service always.
·        To coordinate well with other colleagues in restaurant to ensure a good working relationship is maintained.
·        To maintain a high standard of personal appearance and hygiene at all times.
·        To carry out any other reasonable duties and responsibilities assigned.
·        To provide service and support to the customers visiting restaurants.
·        Attends to guests and takes orders
·        Offers information and suggestions about the menu.
·        Prepares checks and collect payment


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Lite Bite Foods Jobs - 12 Verified Vacancies

South Indian Sous Chef

Line Chef Commis 2

Commis (Commi 1 / 2 / 3)

Bartender

Commis (Commi 1 / 2 / 3)

Hostess

Commis Chef

Waiter / Steward

Assistant Shift Manager

Waiter / Steward

Counter Staff

Waiter / Steward