As the Sous Chef, you'll be the kitchen's second-in-command--ensuring culinary excellence, executing smooth operations, supervising staff, and maintaining quality standards alongside the Head Chef.
Key Responsibilities:
Assist the Head Chef in daily kitchen operations and step in during their absence.
Handle food preparation, plating, portion control, and ensure consistent quality.
Supervise kitchen staff, delegate tasks, and enforce strict hygiene, food safety, and sanitation standards.
Contribute to menu design, recipe creation, and special offerings.
Manage inventory: ordering, rotation, quality control, and cost-effective use of ingredients.
Ensure timely service, maintain kitchen cleanliness, and uphold safety protocols.
Train, mentor, and support the kitchen team to maintain consistent performance.
Uphold all regulatory and operational standards at all times.
Requirements:
Culinary degree or equivalent professional kitchen experience.
12-18 years of progressive leadership experience in culinary settings--preferably in hospitality, fine dining, or large-scale operations.
Proven managerial and multitasking skills during high-volume service.
Deep knowledge of kitchen operations, sanitation, quality control, and menu management.
Strong communication, creativity, decision-making, and problem-solving capabilities.
Job Types: Full-time, Permanent
Pay: ₹100,000.00 - ₹125,000.00 per month
Benefits:
Health insurance
Provident Fund
Work Location: In person
Beware of fraud agents! do not pay money to get a job
MNCJobsIndia.com will not be responsible for any payment made to a third-party. All Terms of Use are applicable.