Kidim India Pvt Ltd Pondicherry : Sous Chef,Food-Beverage

[mskavi]

Kidim India Pvt.Ltd
http://www.thedunehotel.com

Keywords: Sous Chef, Chef, Kitchen, Hotel, Restaurant, Resort

Designation: Sous Chef
Experience: 4 - 9 Years
Location: Pondicherry
Compensation:
as per indusrt standards
Education: UG - Any Graduate - Any Specialization,Graduation Not Required
PG - Any PG Course - Any Specialization,Post Graduation Not Required
Industry Type: Hotels/ Restaurants/Airlines/Travel
Functional Area: Hotels, Restaurants
Posted Date: 01 Nov 2008

Job Description
Job Description

Department: Food & Beverage Production

Designation: Sous Chef

Reports To: Executive Chef

Prime Function

Ensure food philosophy is maintained with a standardised product.
Maintain cost effectiveness by maintaining profitability in all areas.
Constantly evaluate systems to facilitate improvement where possible.
Ensure HACCP procedures are followed and clear records are kept at all times.
Ensure the highest standard in preparation of food production and delivery.
Exceed guest expectations in quality and service of food products.

Key Responsibilities

Food & Beverage Production and Planning

Follows guidelines laid by the Executive Chef on menu plan and design.

People Management

Manage staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks.
Monitor grooming and personal hygiene of staff to ensure standards are maintained to the highest level.
Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times.

Financial Management

Oversee the stock take and stock rotation for the assigned section.
Monitor the operation to ensure that food wastage is minimised and to maintain cost effectiveness and profitability in all areas.

Operations Management

Check all equipment prior to service where applicable.
Distribute work schedules in appropriate sections of the Kitchen and delegate work to ensure deadlines assigned by Senior Management are met.
Liaise with outlet Managers to facilitate service delivery and ensure standards are maintained.
Monitor the presentation of food to ensure it complies with company standards and guidelines as per prescribed recipes.
Record all recipes and update the manual as required to ensure the Kitchen has comprehensive information at all times.
Oversee all front of house food set ups to ensure they are as per guidelines set by the Executive Chef.
Organize rosters for casual, agency and section staff as per guidelines set by the Executive Chef.
Promote an environment of team work to facilitate the achievement of department and organizational objectives.
Monitor quantity and quality of food products for the assigned section to ensure compliance with international standards.
Evaluate systems and procedures to facilitate continuous improvement.

Desired Candidate Profile
With relevant Industry Experience

Company Profile
Voted twice as one of the 100 best beach hotels by le official voyage
Featured as a Green Hero in CNN-IBN

Executive Name: Sunil Varghese

Address:
Kidim India PvtLtd
The Dune Village, an eco beach hotel
Pudhukuppam, Keelputhupet
Via Pondichery University
Pondicherry,Pondichery,INDIA 605014

Email Address: sunil@epok-group.com

Telephone: 91-413-2655751

Reference ID:
Sous Chef

[Guest-IJT]

Name : renu tak
Email : renu_tak AT yahoo.com
Designation / Skillset : clinical dietician
Working in Max hospital as clinical dietician with internship from AIIMS hospital

Resume :

CAREER OBJECTIVE
Intend to build a career with a leading health care organization, where I can use skills and domain knowledge for organizational and personal growth.
PROFESSIONAL EXPERIENCES :
1. MAX Hospital Patpadganj (East Delhi) from (20-10-2010 to till date)
Responsibilities : Serving as a clinical dietician. Main responsibilities are:-
- Plan Therapeutic diets for patients that are more scientific and customize as per individual need and correlate them medically. Plans, develops, controls, and evaluates food service systems.
- Coordinates and integrates clinical aspects of dietetics to provide quality nutritional care.
- Establishes and maintains standards of food production and service, sanitation, safety and security.
- Consults with health care team concerning the nutritional care of patients.
- Visiting patients in IPD and OPD.
- Develops Menu patterns for patients and staff.
- Interprets, evaluates and utilizes pertinent current researches relating to nutritional care.
2. AIIMS Delhi-3 Months (1-2-2010 to 31-3-2010)
Responsibilities : Served as a dietetic intern in Cardio-Neuro Department. Main responsibilities are planning the diet plan for admitted patients and counseling the patients in OPD.
3. AIIMS Delhi-3 Months (10-4-2010 to 10-7-2010)
Responsibilities : Served as a dietetic intern in all departments. Main responsibilities are planning the diet plan for admitted patients and counseling the patients in OPD.
PROJECT M.Sc (Food and Nutrition)
Topic : The arid Aonla (Emblica officinalis) juice was studied for retaining of ascorbic acid content and to find out physico-chemical parameters and to evaluate the shelf life of Aonla juice during storage.
Abstract : For the present investigation Aonla juice was stored at High, Room and Low temperature filled in transparent and dark colored bottles. By using different preserving agent i.e. 65% sugar, 15% salt and 0.1% potassium metabisulphite (KMS) for 45. The effect of temperature, color of bottle, preserving agent and storage period on ascorbic acid analyzed. Acidity, pH, total soluble solids, tannin (polyphenols) and microbial count and all were analyzed in the juice after fortnightly. For the analysis results are discussed and analyzed it is safe for consumption so this retained ascorbic acid can be further used in health and entrepreneurial sector.
EDUCATIONAL QUALIFICATION
- M.sc (Food and Nutrition), with 87.7% RAJASTHAN AGRICULTURAL UNIVERSITY, BIKANER, RAJASTHAN, 2009.
- B.sc (B.Sc., Home science, Gold Medalist with 79%, RAJASTHAN AGRICULTURAL UNIVERSITY,BIKANER, RAJASTHAN, 2007
ACHIEVEMENTS
- 3 months rural area work experience in village
- Actively Participated in special camping program of N.S.S.
PREFERENCES
Industry : Hospitals/Health Care / Food & Beverage Industries
Profile : Nutritionist/Dietician
Location : Delhi/NCR

DECLARATION
I hereby declare that all statements made in the application are true, complete and correct to the best of my knowledge and belief.
PLACE : -
DATE : -
RENU TAK

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More Information about this submission and submitter :-
___________________________________________________
Submission ID : 4294593
Date & Time : 24th Jun 2011 11:28 AM (UTC)
IP Address : 125.63.99.14
Browser Info : Mozilla/5.0 (Windows NT 5.1) AppleWebKit/534.30 (KHTML, like Gecko) Chrome/12.0.742.100 Safari/534.30
Predicted Country : India

[Guest]

Respected Sir/madam:

my name is sathish kumar.j ,I'm completed M.Sc microbiology in the year 2011( first class 71%), and diploma in food preservation technology , i am looking for a job in Food industries ,If you have any position as per my qualification please give me opportunity to work.
Thanking you