Junior Sous Chef

Job Summary: We are looking for a passionate and experienced culinary professional to lead the production operations at our Gachibowli base kitchen. The ideal candidate will have a strong background in Indian cuisine, bulk food production, and team management. This role involves overseeing food preparation, ensuring quality and hygiene standards, and coordinating with multiple outlets to meet daily production targets. Key Responsibilities: • Oversee food production, handling, evaluation, and tasting processes. • Coordinate with the team and respective outlets for smooth production flow. • Train and guide the kitchen team regularly; manage team performance and discipline. • Ensure efficient bulk production in a base kitchen, central kitchen, or large-scale production unit. • Maintain high standards of food quality, hygiene, and safety. • Possess a strong foundation in Indian cuisine and food production techniques. • Apply practical and theoretical knowledge of FSSAI guidelines and food safety protocols. • Maintain and analyze production data using Excel; generate reports as needed. • Communicate effectively with internal teams and external stakeholders. • Manage indenting, forecasting, and production planning. • Understand food costing and contribute to cost control across multiple outlets. Qualifications & Experience: • Diploma/Degree in Hotel Management or Culinary Arts. • 4 to 8 years of experience in food production, preferably in a base or central kitchen. • Strong background in Indian cuisine and food production. • Familiarity with FSSAI standards and food safety practices. • Proficiency in MS Excel and good communication skills.