Job Description

The Sous Chef is responsible for assisting the Executive Chef in managing kitchen operations, ensuring high standards of food preparation, presentation, and hygiene. This role involves supervising kitchen staff, maintaining quality control, managing inventory, and supporting menu development while ensuring compliance with food safety and cost control measures.

Key Responsibilities:

Assist the Executive Chef in planning, preparing, and executing menus. Supervise daily kitchen operations and ensure timely, high-quality food production. Maintain high standards of food presentation, taste, and portion control. Monitor and enforce hygiene, sanitation, and safety standards in the kitchen. Train, mentor, and supervise junior kitchen staff, ensuring skill development and efficiency. Manage stock control, ordering, and inventory to minimize wastage and maintain cost efficiency. Assist in menu engineering, costing, and development of new dishes. Coordinate with other departments (F&B, service teams) for smooth operations. Handle kitchen operations in the absence of the Executive Chef. Ensure compliance with HACCP and other food safety regulations.
Job Type: Full-time

Pay: ₹38,000.00 - ₹40,000.00 per month

Benefits:

Food provided Paid sick time * Provident Fund