Jr Sous Chef

Sabari Group

5 - 10 years

5 - 6 Lacs

Wayanad

Posted:3 days ago| Platform:

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Skills Required

Cooking Food Preparation Hotel Management Menu Planning Culinary Food Production

Work Mode

Work from Office

Job Type

Full Time

Job Description

joinus@vedicvillagehotels.in

8714642710, 8714642720 ,8714642721

Specialising in South Indian Dishes

Roles and Responsibilities

Responsible for Overseeing all aspects of a kitchen operation, including menu planning, food preparation, staff management, quality control, inventory management, and ensuring compliance with food safety regulations.
Create and maintain menus that align with the restaurant's concept, considering seasonal ingredients, dietary needs, and price points. Stay updated on culinary trends and experiment with new dishes and techniques to keep the menu fresh and exciting
Oversee daily kitchen operations, including scheduling staff, coordinating workflow, and addressing any problems that arise.
Collaborate with the front office staff to ensure customer satisfaction and address any food-related complaints.
Train, and supervise kitchen staff, delegating tasks.
Monitor food preparation to ensure consistency in quality, taste, and presentation, addressing any issues promptly.
Manage food inventory, ordering supplies, minimizing waste, and controlling food costs. • Ensure adherence to all food safety and sanitation regulations, including proper storage and handling procedures.
Monitor labor costs and food expenses to optimize profitability.

Preferred candidate profile

Proven Experience as Sous Chef / Head Chef
Extensive culinary experience especially in South Indian Cooking styles and techniques
Strong leadership and management skills to effectively lead a kitchen team
Excellent communication and interpersonal skills to collaborate with staff and management
Knowledge of food safety regulations and hygiene practices

Perks and benefits

Food & Accommodation

Insurance

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