SOUS CHEF-CONTINENTAL

Position:

Location:

Company:

Sous Chef (Continental Cuisine)

Key Responsibilities:

• Assist the

  Corporate Chef

  /Corporate Manager in supervising and managing kitchen operations.
• Prepare and execute Continental dishes with creativity and consistency.
• Support in training and developing kitchen staff to maintain performance standards.
• Ensure kitchen hygiene, sanitation, and safety protocols are followed at all times.
• Assist in menu planning, food costing, and standard recipe implementation.
• Maintain inventory levels and ensure optimal use of raw materials.
• Coordinate with the service and management team for smooth operations.
• Ensure food quality and presentation meet brand standards.

Requirements:

• Diploma or Degree in Hotel Management or Culinary Arts.
• Strong knowledge of

  Continental cuisine and modern plating techniques

  .
• Excellent leadership, time management, and multitasking skills.
• Should be creative, disciplined, and quality-focused.
• Ability to handle multi-outlet operations under the guidance of the Corporate Chef.

Experience:

• Minimum

  36 years

  of relevant experience in a reputed restaurant, lounge, or hospitality group.

Employment Type:

Full-time