Sous Chef

European Sous Chef will be second-in-command in the kitchen, supporting the executive chef in managing daily operations, menu creation, and staff training. This role is crucial in maintaining high culinary standards, especially in establishments focusing on European cuisines like French, Italian, or Spanish. The sous chef’s duties include preparing and cooking dishes, supervising kitchen staff, and ensuring food quality and safety. They also manage inventory, order supplies, and collaborate with front-of-house teams to deliver excellent service. Menu development, particularly incorporating seasonal and regional ingredients, is a key task. Qualifications Candidates usually need 9-12 years of kitchen experience, with at least 1–2 years in a supervisory role. A culinary arts degree is preferred but not mandatory, and skills in leadership, time management, and European cooking techniques are essential. Knowledge of food safety regulations, such as HACCP, is also important.

Job Type: Full-time

Pay: ₹45,000.00 - ₹60,000.00 per month

Benefits:

• Food provided
• Health insurance
• Paid sick time
• Provident Fund

Work Location: In person

Expected Start Date: 01/08/2025