Chinese chef

Key responsibilities of a Chinese Sous Chef:

• Assisting the Executive Chef:Supporting the Executive Chef in all kitchen operations, including menu planning, food preparation, and staff management.
• Overseeing Kitchen Operations:Supervising and coordinating the activities of cooks and other kitchen staff to ensure smooth and efficient service.
• Maintaining Quality Standards:Ensuring that all food items are prepared and presented according to established recipes, standards, and plating guides, paying attention to detail in terms of flavor, appearance, and consistency.
• Training and Development:Training kitchen staff on cooking techniques, food safety, hygiene, and other relevant procedures.
• Food Safety and Sanitation:Ensuring compliance with all food safety and hygiene regulations, including proper handling and storage of food items, as well as maintaining a clean and organized kitchen environment.
• Inventory Management:Monitoring inventory levels, ordering supplies, and managing food costs.
• Menu Development:Assisting in the development of new dishes, menu items, and special event menus, and participating in food tastings.
• Cost Control:Monitoring food costs, minimizing waste, and controlling expenses within the kitchen budget.
• Customer Satisfaction:Ensuring that all dishes are prepared to the highest standards of quality and taste, and that customer requests and special needs are accommodated.
• Communication and Teamwork:Maintaining open communication with the Executive Chef and other kitchen staff, and fostering a positive and collaborative work environment.

Job Type: Full-time

Pay: ₹20,000.00 - ₹25,000.00 per month

Benefits:

• Food provided
• Provident Fund

Work Location: In person