Continental Sous Chef

Job Description

Qualifications: Proven experience (3-5 years) as a Sous Chef or a strong Chef de Partie, specifically in continental cuisine. Hotel Management Degree/Diploma preferred. Key Responsibilities: Culinary Excellence: Oversee and actively participate in the preparation and cooking of all continental dishes, ensuring high standards of quality, taste, and presentation. Develop new recipes and menu items for continental cuisine, keeping up with current trends and client preferences. Ensure all food preparation and storage adhere to strict hygiene and food safety standards. Kitchen Leadership & Operations: Lead and supervise kitchen staff during catering events, ensuring smooth and efficient operations. Manage inventory, monitor stock levels, and place orders for ingredients as needed. Oversee kitchen equipment maintenance and ensure proper functioning. Train and mentor junior kitchen staff, fostering a positive and productive work environment. Manage kitchen logistics for off-site catering, including packing, transport, and setup. Client Communication & Management: Act as a primary point of contact for clients regarding menu details, dietary requirements, and on-site culinary needs during events. Effectively communicate kitchen capabilities and limitations to clients, offering viable solutions and alternatives. Ensure client satisfaction through exceptional food quality and professional interaction. Quality Control & Compliance: Conduct regular quality checks on all ingredients and finished products. Ensure strict adherence to HACCP principles and all relevant food safety regulations. Job Types: Full-time, Permanent Pay: ₹40,000.00 - ₹50,000.00 per month Benefits: Food provided Schedule: Rotational shift Work Location: In person