Assist the Head Chef in daily kitchen operations, including food preparation, cooking, and plating.
Supervise and train junior chefs, cooks, and kitchen staff to ensure consistency and efficiency.
Maintain quality, taste, and presentation standards across all dishes.
Ensure compliance with FSSAI, hygiene, and safety regulations in all kitchen processes.
Manage inventory control, monitor food costs, and minimize wastage.
Support in menu planning and development, introducing new dishes aligned with cafe themes.
Oversee ordering of raw materials and supplies, ensuring timely stock availability.
Coordinate with service and front-of-house teams for smooth guest experiences.
Handle kitchen scheduling, staff performance, and shift management.
Step in for the Head Chef during absence or peak hours to maintain seamless operations.
Required Qualifications & Skills
Diploma / Degree in Hotel Management, Culinary Arts, or related field.
4-7 years of experience in professional kitchens, with at least 2 years as a Sous Chef or Senior CDP (preferably in cafe, continental, or fusion cuisine setups).
Job Type: Full-time
Pay: ₹50,000.00 - ₹60,000.00 per month
Benefits:
Food provided
Ability to commute/relocate:
Chennai, Tamil Nadu: Reliably commute or planning to relocate before starting work (Required)
Application Question(s):
Do you have experience in continental
Experience:
total work: 1 year (Required)
Work Location: In person
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