Managing kitchen operations and is responsible for various duties, including overseeing food preparation, managing staff, and ensuring quality and safety standards are met. They often play a crucial role in menu planning, inventory management, and training new staff members. Key Responsibilities of a Sous Chef: Food Preparation: Prepares and cooks dishes according to recipes, ensuring high quality and consistency. Kitchen Management: Oversees daily kitchen operations, including supervising staff, assigning tasks, and maintaining a clean and organized workspace. Menu Planning: Assists with menu development, including creating new dishes and updating existing ones. Inventory Management: Monitors inventory levels, orders ingredients, and ensures adequate supplies are available. Staff Management: Trains new employees, evaluates performance, and addresses any issues that may arise. Food Safety: Ensures compliance with health and safety regulations and food handling procedures. Quality Control: Maintains high standards for food quality, presentation, and consistency. Cost Control: Contributes to maintaining food costs by managing inventory and ensuring efficiency in the kitchen. Customer Service: May interact with customers during food tastings or to address specific requests. Job Type: Full-time Pay: ₹32,000.00 - ₹35,000.00 per month Benefits: Food provided Schedule: Rotational shift Work Location: In person
Managing kitchen operations and is responsible for various duties, including overseeing food preparation, managing staff, and ensuring quality and safety standards are met. They often play a crucial role in menu planning, inventory management, and training new staff members. Key Responsibilities of a Sous Chef: Food Preparation: Prepares and cooks dishes according to recipes, ensuring high quality and consistency. Kitchen Management: Oversees daily kitchen operations, including supervising staff, assigning tasks, and maintaining a clean and organized workspace. Menu Planning: Assists with menu development, including creating new dishes and updating existing ones. Inventory Management: Monitors inventory levels, orders ingredients, and ensures adequate supplies are available. Staff Management: Trains new employees, evaluates performance, and addresses any issues that may arise. Food Safety: Ensures compliance with health and safety regulations and food handling procedures. Quality Control: Maintains high standards for food quality, presentation, and consistency. Cost Control: Contributes to maintaining food costs by managing inventory and ensuring efficiency in the kitchen. Customer Service: May interact with customers during food tastings or to address specific requests. Job Type: Full-time Pay: ₹32,000.00 - ₹35,000.00 per month Benefits: Food provided Schedule: Rotational shift Work Location: In person
Food Preparation: Preparing dishes according to recipes and menus, ensuring consistent quality and presentation. Supervision: Overseeing junior chefs and commis chefs, providing guidance and training. Quality Control: Ensuring all food meets high standards of quality, taste, and presentation before it leaves the kitchen. Stock Management: Managing inventory, ordering supplies, and minimizing waste. Hygiene and Safety: Maintaining a clean and safe kitchen environment, adhering to food safety regulations. Menu Development: Contributing to menu planning and development, potentially with input from senior chefs. Communication: Communicating effectively with other kitchen staff, front-of-house staff, and senior chefs. Required Skills and Experience: Culinary Experience: A minimum of 3-5 years of experience in a professional kitchen is typically required, often with experience in a specific cuisine or type of cooking. Leadership Skills: Ability to supervise and motivate junior staff. Organizational Skills: Ability to manage time, prioritize tasks, and work under pressure. Technical Skills: Proficiency in food preparation techniques, knife skills, and cooking methods. Food Safety Knowledge: Understanding of food safety regulations and best practices. Communication Skills: Ability to communicate effectively with colleagues and superiors. Typical Reporting Structure: CDPs typically report to the Sous Chef Responsible for supervising Commis Chefs or other junior kitchen staff. Job Type: Full-time Pay: ₹18,000.00 - ₹25,000.00 per month Benefits: Food provided Work Location: In person Expected Start Date: 25/08/2025
Food Preparation: Preparing dishes according to recipes and menus, ensuring consistent quality and presentation. Supervision: Overseeing junior chefs and commis chefs, providing guidance and training. Quality Control: Ensuring all food meets high standards of quality, taste, and presentation before it leaves the kitchen. Stock Management: Managing inventory, ordering supplies, and minimizing waste. Hygiene and Safety: Maintaining a clean and safe kitchen environment, adhering to food safety regulations. Menu Development: Contributing to menu planning and development, potentially with input from senior chefs. Communication: Communicating effectively with other kitchen staff, front-of-house staff, and senior chefs. Required Skills and Experience: Culinary Experience: A minimum of 3-5 years of experience in a professional kitchen is typically required, often with experience in a specific cuisine or type of cooking. Leadership Skills: Ability to supervise and motivate junior staff. Organizational Skills: Ability to manage time, prioritize tasks, and work under pressure. Technical Skills: Proficiency in food preparation techniques, knife skills, and cooking methods. Food Safety Knowledge: Understanding of food safety regulations and best practices. Communication Skills: Ability to communicate effectively with colleagues and superiors. Typical Reporting Structure: CDPs typically report to the Sous Chef Responsible for supervising Commis Chefs or other junior kitchen staff. Job Type: Full-time Pay: ₹18,000.00 - ₹25,000.00 per month Benefits: Food provided Work Location: In person Expected Start Date: 25/08/2025