Sous Chef

Job Description

1. Culinary Leadership: Collaborate with the Executive Chef to develop and execute the menu, ensuring that all dishes are prepared to the highest quality standards. Lead and inspire the kitchen staff, providing guidance, training, and mentorship to sous chefs, line cooks, and other kitchen personnel. 2. Kitchen Operations: Oversee day-to-day kitchen operations, including food preparation, cooking, plating, and presentation. Ensure that all kitchen equipment is properly maintained and that safety and sanitation standards are strictly adhered to. 3. Menu Development: Assist in menu planning and creation, incorporating innovative ideas and trending culinary techniques while considering cost-effective options. Collaborate with the Executive Chef to source high-quality ingredients and establish relationships with suppliers. 4. Quality Control: Maintain consistency in the taste, presentation, and portioning of dishes to meet the restaurant's standards. Monitor food quality, taste, and texture to ensure customer satisfaction and make necessary adjustments. 5. Administrative Duties: Assist in inventory management, including ordering, receiving, and maintaining appropriate stock levels while controlling food costs. Create and manage kitchen schedules, oversee labor costs, and ensure that staffing levels are appropriate for business needs. 6. Problem Solving: Resolve any kitchen-related issues or conflicts that may arise during daily operations. Address customer feedback and complaints in a professional and timely manner. 7. Health and Safety Compliance: Ensure strict adherence to health and safety regulations, including food safety and hygiene practices. Participate in regular kitchen inspections and safety audits. 8. Special Events and Catering: Manage the execution of special events, banquets, and catering services as required. Collaborate with the Executive Chef to plan and prepare menus for these events. 9. Cost Control: Assist in cost control measures, monitor kitchen expenses, and find ways to reduce waste and maximize profitability. Job Type: Full-time Pay: ₹15,000.00 - ₹25,000.00 per month Benefits: Food provided Provident Fund Schedule: Rotational shift Supplemental Pay: Performance bonus Work Location: In person