Back to Listing
  • BANGALORE, INDIA
  • POSTED ON 6 OCTOBER 2017

Sous Chef - Oriental

  • F&B Production Department
  • Full Time
Job Responsibilities:

- In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements

Prepares, cooks, serves and stores the following dishes:

- Appetizers, Savories, Salads and Sandwiches: Applies organization skills for mise-en place

- Sauces: Produces hot and cold sauces for menu items ensuring consistency

- Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes

Poultry and Game dishes

- Meat dishes: Meat marinade, Carve Meat

- Fish & Shell Fish: Sauces for fish and shell fish, Garnishing techniques and methods of service for fish

- Pastry, cakes and yeast goods: Petits Fours, Desserts

- Hot & Cold Desserts: Decorate, portion and present

- Plates & Terrines: Prepares pastries for pate en croute

Chinese Regional Dishes:

- Guangong and Chiu Chow dishes: Prepares an extensive range of meat, vegetable, chicken and seafood dishes; Prepares sauces,condiments, seasonings and flavouring agents; Prepares Chiu Chou braised dishes

- Shanghai dishes: Prepares specialty menu items using specialized and preserved commodities; Prepares specialty chicken and duck dishes; Prepares specialty seafood dishes; Prepares a range of vegetable dishes; Prepares braised dishes according to regional style; Prepares noodle dishes

Thai Regional Dishes:

- Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings

Prepares regional appetizers

Prepares soups

Prepares regional curries

Prepares regional sauces, dips and dressings

Japanese Dishes:

- Prepares and procedures a range of Japanese food including sunomono, tsukemono aemono, yakimono mushimono, gohanmono and kaiseki menu items

- Prepares and procedures a range of aemono (dressed salads), sunomono (vinegared salads), and tsukemono (pickles)

- Prepare and produce Sashimi

- Prepare and produce a range of mushimono (steamed) dishes

- Prepare and produce a range of yakimono (grilled dishes)

Job Specifications (Skills Required):

  • Organizes kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade.
  • Promotes the desired work culture around the five core values such as: Integrity & Honesty | Respect for Individuals | Devotion to duty | Minimize wastage | Interactive yet responsible communication

Required Qualification: BHM/DHM

Number of Vacancies: 1

Job Valid Until: 30th October,2017

Please email your resume at: sreddy@thelalit.com

For any further queries, please call: +91 80 3052 7777

Speak to Us
Available
Please select your country and enter your phone number
*We respect your privacy. Your Information is safe with us.
Connecting now...
Connection Established.
Please verify your number using the code below.
11001
Number verification successful
Number verification failed.
Call in progress.
Call Completed Successfully.
Call ended.
Agent busy.
Oops! Something went wrong.
00:00:00