Requirements
Requires a high school diploma or a Diploma in Hotel Management with a minimum of 4 years of experience in the culinary field. Must have knowledge and experience of food products and processes in a facility with extensive in-house production, and excellent knowledge of all aspects of cooking with international recipe exposure. Some exposure to creating recipes, menu development, and costing is also required.
Description
Job Context The jobholder guides, assists, and monitors the performance of the ice cream and gelato production team during their shift. The role is responsible for overseeing ice cream, gelato, and sorbet production, supporting new flavor and recipe development, maintaining batch consistency, and ensuring efficient operations in a high-volume production environment. This jobholder may act as a leave reliever for the Sous Chef and assume broader operational responsibilities when required.Key Responsibility Areas1. Responsible for timely and efficient preparation of all departmental/section food items according to the specifications, recipesand passenger load requirements.2. Monitor product storage, handling and consumption at all stages of production ensuring compliance to production standardsand specifications.3. Monitor portion and waste control to optimize cost. Actively participate in creating awareness on waste, material usage andefficiency; investigate variances and take corrective action4. Train and communicate to staff on products, processes, menus, ingredients and equipment in the area of operation on anongoing basis.5. Manage resource allocations in terms of material, staff and equipment in a logical and effective manner to deliver desiredoutputs of the department.6. Propose, define and implement ways to reduce costs/ expenses in a pro-active manner and act as a bridge between seniorsand the team, for cascade and escalation of issues/ideas.7. Propose and implement recipe/ specification revisions in accordance with established procedures.8. Monitor and report equipment downtime and work with concerned team to design preventive maintenance schedules forhis/her area/section.9. Train and guide the team to ensure scheduling and prioritizing of work to avoid any delays or quality concerns and toaccommodate late orders or changes where reasonable.10. Adhere and apply all systems and procedures applicable in the workplace in accordance with company policies including butnot limited to SOPs, GMPs, ISO9001-2008 QMS, OHSAS etc.Knowledge, Skills & Minimum ExperienceEducation Qualification:High school diploma or Diploma in Hotel ManagementWork Experience:Minimum of 4 years experience in the culinary fieldKnowledge and experience of food products and processes in a facility with extensive in-house production.Excellent knowledge and understanding of all aspects of cooking. International recipe exposureSome exposure to creating recipes, menu development and costingSkills:• Strong communication skills• Working knowledge of automated machines in kitchen or bakery, knife skills• Food preparation and presentation skills• Willingness to take on responsibility and ability• Effective delegation skills• Problem solving and decision making ability in real time, creative and out of box thinking• Strong planning skills• Willingness to learn, adapt and train him/herself in line with the organizational growth and technical advances.