Senior Chef Partie

Role Overview: As a Sous Chef at Sachika Hotels, a 4-star PURE VEG property in Guwahati, you will be responsible for overseeing kitchen operations, assisting the Head Chef in menu planning and food preparation, managing kitchen staff, ensuring kitchen cleanliness, and maintaining inventory levels. Your commitment to culinary excellence and ability to work under pressure in a fast-paced environment will be crucial for this role. Key Responsibilities: - Oversee kitchen operations - Assist the Head Chef in menu planning and food preparation - Manage kitchen staff - Ensure kitchen cleanliness - Maintain inventory levels - Ensure food safety and hygiene standards are met - Assist in training new kitchen staff Qualifications Required: - Minimum of 7 years of working experience in a kitchen, with at least two years as a Sous Chef in a busy kitchen (preferably vegetarian) - Proficiency in culinary techniques, menu planning, and food preparation - Experience in kitchen management and staff supervision - Knowledge of food safety and hygiene standards - Strong organizational and multitasking skills - Excellent communication and leadership skills - Ability to work under pressure and in a fast-paced environment - Three years of Degree or Diploma from a reputed Hotel management or Culinary institute Role Overview: As a Sous Chef at Sachika Hotels, a 4-star PURE VEG property in Guwahati, you will be responsible for overseeing kitchen operations, assisting the Head Chef in menu planning and food preparation, managing kitchen staff, ensuring kitchen cleanliness, and maintaining inventory levels. Your commitment to culinary excellence and ability to work under pressure in a fast-paced environment will be crucial for this role. Key Responsibilities: - Oversee kitchen operations - Assist the Head Chef in menu planning and food preparation - Manage kitchen staff - Ensure kitchen cleanliness - Maintain inventory levels - Ensure food safety and hygiene standards are met - Assist in training new kitchen staff Qualifications Required: - Minimum of 7 years of working experience in a kitchen, with at least two years as a Sous Chef in a busy kitchen (preferably vegetarian) - Proficiency in culinary techniques, menu planning, and food preparation - Experience in kitchen management and staff supervision - Knowledge of food safety and hygiene standards - Strong organizational and multitasking skills - Excellent communication and leadership skills - Ability to work under pressure and in a fast-paced environment - Three years of Degree or Diploma from a reputed Hotel management or Culinary institute