Job Description

Sous Chef (Indian Cuisine) assists the Executive Chef in overseeing all kitchen operations, focusing primarily on Indian cuisine. The role involves menu planning, food preparation, maintaining hygiene and quality standards, training kitchen staff, and ensuring smooth daily operations in the Indian section.

Key Responsibilities:

Supervise and coordinate activities of cooks and other kitchen staff in the Indian section. Ensure consistency in taste, presentation, and quality of all Indian dishes served. Assist the Executive Chef in developing authentic and innovative Indian menu items. Maintain inventory, monitor food cost, and minimize wastage. Ensure proper portion control and adherence to recipe standards. Maintain high standards of kitchen hygiene, cleanliness, and food safety as per HACCP and hotel standards. Train, guide, and motivate junior kitchen staff to enhance performance and skill development. Ensure all kitchen equipment and utensils are maintained in good working condition. Coordinate with other sections for smooth kitchen operations during service hours. Assist in scheduling, staff planning, and performance evaluation. Stay updated with current culinary trends and introduce creative Indian dishes as required.
Job Type: Full-time

Pay: ₹40,000.00 - ₹45,000.00 per month

Benefits:

Cell phone reimbursement Food provided * Provident Fund