Junior Sous Chef

Managing the kitchen: Supervise and coordinate the activities of the kitchen staff, including line cooks, prep cooks, and dishwashers.

Maintaining food quality: Ensure that all ingredients are fresh and of high quality, and that all dishes are prepared and cooked to perfection

Menu development: Contribute to the development of new menu items and specials, incorporating seasonal ingredients and customer preferences

Inventory control: Oversee the ordering and receiving of food supplies, ensuring that the kitchen is adequately stocked at all times. Time management: Ensure that all food orders are prepared and served in a timely manner, especially during peak hours.

Vegetarian cuisine: North Indian, Chinese and Oriental cuisine offers a rich variety of vegetarian dishes. The Sous Chef should be skilled in preparing these dishes, using a range of techniques and ingredients to create flavorful and satisfying options for vegetarian customers

Job Type: Full-time

Pay: From ₹22,000.00 per month

Benefits:

• Food provided
• Leave encashment

Ability to commute/relocate:

• Haridwar, Uttarakhand: Reliably commute or willing to relocate with an employer-provided relocation package (Required)

Work Location: In person