sous chef - Asian & Conti

• Staff Management:Supervising and delegating tasks to kitchen staff, providing training, and managing schedules.
• Menu & Food Preparation:Assisting the head chef in menu planning, creating new dishes, preparing ingredients, and ensuring food quality and consistency.
• Inventory & Supplies:Tracking inventory, ordering ingredients and supplies, and managing relationships with suppliers.
• Kitchen Operations:Maintaining cleanliness, overseeing equipment maintenance, and ensuring adherence to food safety and health standards.
• Leadership:Acting as a liaison between the head chef and staff, ensuring a smooth workflow, and stepping in to run the kitchen when necessary.

Essential Skills and Qualifications

• Culinary Expertise:A strong foundation in various cooking styles and formal culinary education or equivalent experience is often beneficial.
• Leadership & Teamwork:The ability to lead and motivate kitchen staff, fostering a collaborative environment.
• Communication:Clear and effective communication with kitchen staff and other departments is crucial.
• Attention to Detail:Meticulous attention to detail ensures consistent taste, presentation, and safety.
• Time Management:Efficient time management is vital to meet service demands and maintain kitchen efficiency.

Job Type: Full-time

Pay: ₹40,000.00 - ₹45,000.00 per month

Work Location: In person