Oversee all food preparation and cooking, ensuring every dish meets the cafe's high standards for taste, presentation, and consistency, with a strict adherence to vegan principles.
Menu Development:
Collaborate with the Head Chef to design, test, and implement new, innovative, and cost-effective menu items, daily specials, and seasonal offerings.
Recipe Management:
Maintain, document, and enforce adherence to standardized recipes and portion controls for all dishes, ensuring consistency and managing food costs.
Specialty Knowledge:
Expertly handle and prepare a wide range of ingredients, including various plant-based proteins, grains, vegetables, and specific baking ingredients.
Allergen & Dietary Needs:
Ensure strict protocols are followed for managing food allergies and special dietary requests (e.g., gluten-free, nut-free) within the vegan framework.
Kitchen Management & Leadership
Staff Supervision:
Manage and delegate tasks, including line cooks and prep cooks, to maintain smooth and efficient operations, especially during peak hours.
Training & Mentoring:
Train all kitchen staff on new recipes, culinary techniques specific to vegan cooking, equipment usage, and the cafe's commitment to high-quality standards.
Deputizing:
Assume full responsibility for kitchen operations, decision-making, and staff supervision in the absence of the Chef.
Scheduling:
Assist Chefs in creating and managing kitchen staff schedules and rotations to ensure optimal coverage and productivity.
Operations & Administration
Inventory & Ordering:
Manage all kitchen inventory, including daily ordering of fresh produce and dry goods, ensuring quality, minimizing waste, and conducting regular stocktakes.
Cost Control:
Monitor food and labor costs, working with the Chefs to identify and implement strategies for increased profitability without compromising food quality.
Health & Safety:
Enforce and maintain stringent compliance with all local and federal health, safety, and sanitation regulations.
Equipment Maintenance:
Ensure all kitchen equipment is properly maintained, cleaned, and functioning correctly.
Required Qualifications & Skills
Experience:
Minimum of 4-5 years of progressive experience in a professional kitchen, with at least 1-3 years in a Sous Chef or similar leadership role.
Leadership:
Strong leadership, communication, and interpersonal skills with the ability to motivate and manage a diverse team in a high-pressure environment.
Organizational Skills:
Excellent time management, multitasking, and organizational abilities.
Education:
Culinary degree/diploma preferred, or equivalent professional experience.
Job Type: Full-time
Pay: ₹25,000.00 - ₹30,000.00 per month
Work Location: In person
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