and capable of assisting in all aspects of kitchen management. The candidate will support the Executive Chef in menu planning, food preparation, quality control, and staff supervision to ensure smooth kitchen operations and exceptional culinary standards.
Key Responsibilities:
Assist in Menu Planning & Development
Support in designing and updating menus across multiple cuisines (Indian, Continental, Chinese, etc.) while maintaining creativity and quality.
Kitchen Operations Management
Supervise day-to-day kitchen activities including food preparation, portion control, and presentation.
Ensure timely service and coordination with service staff.
Quality & Hygiene Maintenance
Maintain high standards of food quality, taste, and presentation.
Ensure compliance with hygiene, sanitation, and FSSAI food safety regulations.
Team Support & Training
Guide, train, and motivate junior chefs and kitchen staff.
Support in managing schedules and ensuring discipline within the team.
Inventory & Cost Control
Monitor kitchen inventory, minimize wastage, and assist in cost-effective utilization of raw materials.
Requirements:
Minimum
3-5 years of experience
as a Sous Chef or Senior CDP in a reputed multi-cuisine restaurant.
Strong knowledge of
Indian, Continental, Chinese, and regional cuisines
.
Excellent leadership, communication, and time management skills.
Ability to work under pressure and deliver consistent results.
Certification or degree in Culinary Arts preferred.
Key Skills:
? Multi-cuisine expertise
? Leadership & team coordination
? Quality & hygiene focus
? Cost and inventory management
? Menu innovation & creativity
Job Type: Full-time
Pay: ₹17,116.58 - ₹21,000.00 per month
Work Location: In person
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