Sous chef (All Rounder Kitchen)

• Kitchen management: Oversee and supervise the day-to-day cooking and kitchen operations to ensure everything runs smoothly.
• Staff supervision: Manage kitchen staff, create work schedules, train new employees, and ensure they adhere to rules and regulations.
• Menu planning: Assist the executive chef in creating and developing menus, including specials, and ensuring dishes are prepared and presented correctly.
• Inventory and ordering: Track inventory, manage food costs, minimize waste, and order necessary supplies from vendors.
• Quality control: Ensure that all food meets high-quality standards and safety regulations before being served to customers.
• Leadership: Take on the executive chef's duties when they are absent and help resolve kitchen conflicts.

Required skills

• Strong culinary and cooking skills
• Leadership and communication skills
• Attention to detail and time management
• Ability to multitask in a fast-paced environment
• Physical stamina for long hours of standing and work

Job Types: Full-time, Permanent

Pay: From ₹40,000.00 per month

Benefits:

• Food provided
• Health insurance
• Provident Fund

Work Location: In person