Sous Chef

1. Oversee the work of cooks and other kitchen staff, ensuring tasks are completed efficiently and effectively.

2. Contribute to menu creation, including developing new dishes and incorporating seasonal ingredients.

3. Should be actively involved in preparing meals, ensuring high-quality food is produced consistently.

4. Responsible for maintaining food safety standards, ensuring proper storage and handling of ingredients, and adhering to health and safety regulations.

5. Track inventory levels, order supplies, and manage food costs.

6. Help in training new kitchen staff and mentoring junior chefs.

7.. Ensure the kitchen is clean, organized, and well-maintained.

8. Should possess excellent Culinary Skills right from the selection of ingredients, preparation of new recipes to the presentation of final dishes.

9. Should be able to quickly assess and resolve kitchen challenges and problems.

10. A degree or diploma from a culinary institution is often preferred.

11. Should have Strong knowledge of cooking methods, kitchen equipment, and best practices.

12. Should possess Excellent communication and interpersonal skills.

13. Oversee day-to-day kitchen operations, ensuring a smooth and efficient workflow.

14. Manage the preparation, cooking, and presentation of dishes, maintaining high standards of quality and consistency.

15. Oversee catering operations for special events, ensuring a high standard of culinary execution.

16. Develop and document standardized recipes to maintain consistency in taste, presentation, and portion sizes.

Job Types: Full-time, Permanent

Pay: ₹35,000.00 - ₹45,000.00 per month

Benefits:

• Food provided
• Leave encashment
• Paid sick time

Ability to commute/relocate:

• Indore, Madhya Pradesh: Reliably commute or willing to relocate with an employer-provided relocation package (Preferred)

Education:

• Diploma (Preferred)

Experience:

• Chef: 3 years (Preferred)

Work Location: In person

Expected Start Date: 01/09/2025