Job Description

The Sous Chef is responsible for assisting the Executive Chef in managing the overall kitchen operations, including food preparation, cooking, and presentation. This role ensures consistent quality, adherence to hygiene and safety standards, and efficient kitchen operations while supervising the kitchen staff.

Key Responsibilities:

Food Preparation & Cooking:

Assist in planning and preparing menus in line with cost and quality standards. Ensure all dishes are prepared according to recipes and presentation standards. Monitor portion control and reduce wastage.

Kitchen Operations Management:

Oversee day-to-day kitchen activities and ensure timely service. Maintain inventory and assist in ordering supplies as per forecast. Control food cost and optimize resources without compromising quality.

Team Supervision & Training:

Supervise, train, and motivate kitchen staff to maintain high culinary standards. Delegate tasks and ensure smooth workflow in all kitchen sections. Assist in staff scheduling and performance evaluation.

Quality & Hygiene Compliance:

Ensure compliance with food safety, hygiene, and sanitation standards (HACCP). Monitor kitchen cleanliness and maintenance of equipment.

Collaboration & Coordination:

Work closely with the Executive Chef to create new dishes and update menus. Coordinate with F&B and service teams for smooth guest experience.
Job Type: Full-time

Pay: ₹40,000.00 - ₹42,000.00 per month

Benefits:

Health insurance * Provident Fund