Job Description

Job Title:

Sous Chef

Location:

Le Dupleix

Reports to:

Executive Chef

Position Summary:

The Sous Chef is a vital member of the kitchen leadership team. They assist the Executive Chef in managing kitchen operations, ensuring food quality, consistency, and kitchen safety. The Sous Chef will oversee food preparation, supervise kitchen staff, maintain inventory, and contribute to the development of new menu items.

Key Responsibilities:

Supervise kitchen staff, ensuring all tasks are completed efficiently and to the highest standards. Assist in menu planning, food preparation, and recipe creation. Ensure all food is prepared in accordance with health and safety standards. Manage food inventory, ordering, and supplies to minimize waste and reduce costs. Ensure consistent quality and presentation of all dishes. Maintain cleanliness and organization of kitchen stations and storage areas. Train and mentor junior kitchen staff, providing feedback and guidance. Help create and maintain schedules for kitchen staff to ensure proper coverage. Work with the Executive Chef to control kitchen costs and develop efficient cooking techniques. Respond to customer feedback and adjust food preparation accordingly.

Required Skills and Qualifications:

Proven experience as a Sous Chef or in a similar kitchen role. Strong understanding of food preparation techniques and kitchen operations. Ability to manage, lead, and motivate a team. Excellent organizational and time management skills. Strong communication and interpersonal skills. Ability to handle high-pressure situations and resolve conflicts. Knowledge of food safety regulations and procedures. Culinary degree or equivalent experience preferred.
Job Types: Full-time, Permanent

Pay: ₹45,000.00 - ₹60,000.00 per month

Benefits:

Food provided Health insurance Life insurance
Work Location: In person