Sous Chef

As a Sous Chef, you will be the second-in-command in the kitchen, supporting the Head Chef in maintaining high culinary standards, overseeing operations, and managing kitchen staff. Your role will be crucial in menu planning, food quality control, and ensuring efficient kitchen workflow. Key Responsibilities: - Assist the Head Chef in menu development and execution. - Supervise and manage the entire kitchen team. - Ensure high-quality food preparation, presentation, and consistency. - Monitor inventory, food costs, and minimize waste. - Enforce hygiene, safety, and sanitation regulations (HACCP/FSSAI). - Train and mentor junior chefs to enhance efficiency and skills. - Handle kitchen operations in the absence of the Head Chef. Qualifications Required: - Diploma/Degree in Culinary Arts or Hotel Management Experience: - 5-8 years in a professional kitchen, with leadership experience Skills & Competencies: - Strong leadership and team management skills. - Expertise in cooking techniques, menu planning, and food costing. - Ability to multitask and work under pressure. - Knowledge of kitchen safety, hygiene, and sanitation regulations. - Problem-solving and decision-making abilities. - Excellent communication and training skills.,