Job Description

Key Responsibilities:

Supervise and support kitchen staff, ensuring tasks are completed efficiently and to high standards. Assist in menu planning, recipe development, and food preparation. Ensure all dishes are prepared in line with food safety and hygiene regulations. Manage food inventory, ordering, and supplies to reduce costs and minimize waste. Maintain consistent quality, taste, and presentation of dishes. Oversee cleanliness and organization of kitchen stations and storage areas. Train, mentor, and guide junior kitchen staff. Prepare staff schedules to ensure smooth kitchen operations. Work closely with the Executive Chef to control costs and improve efficiency. Address customer feedback and make necessary improvements in food preparation.

Required Skills & Qualifications:

Exp: 3 to 7 yrs experience Proven experience as a Sous Chef or in a similar leadership role in the kitchen. Strong knowledge of food preparation techniques and kitchen operations. Ability to lead, manage, and motivate a team effectively. Excellent organizational and time management skills. Strong communication and interpersonal abilities. Ability to perform well under pressure and resolve conflicts calmly. In-depth knowledge of food safety standards and practices. Culinary degree or equivalent practical experience preferred. preferred in Tamil Nadu candidates
Job Type: Full-time

Pay: ₹40,890.29 - ₹80,932.62 per month

Benefits:

Provident Fund
Ability to commute/relocate:

Pondicherry, Puducherry: Reliably commute or planning to relocate before starting work (Preferred)
Application Question(s):

Wiling to join immediate joiner ?
Experience:

souf chief: 3 years (Preferred)
Work Location: In person