Sous Chef

Key Responsibilities:

• Kitchen Management: Oversee daily kitchen operations, manage workflow, and maintain cleanliness and health standards.
• Staff Leadership: Train, schedule, discipline, and supervise junior kitchen staff (cooks, prep cooks).
• Food Preparation: Prepare dishes, develop new recipes, and ensure consistent quality and presentation.
• Inventory & Ordering: Track inventory, order supplies, manage supplier relationships, and maintain equipment.
• Menu Development: Assist with menu design, recipe costing, and creating new dishes.
• Operations Support: Step in for the Executive Chef, liaise with front-of-house staff, and manage service during peak times.

Essential Skills:

• Strong culinary skills & knowledge.
• Leadership & communication.
• Time management & multitasking.
• Attention to detail.
• Ability to work under pressure.

Typical Requirements:

• Culinary education/diploma or significant experience.
• Physical stamina (long hours standing).
• Flexibility to work shifts.

Job Types: Full-time, Permanent

Pay: ₹30,000.00 - ₹35,000.00 per month

Benefits:

• Food provided
• Health insurance
• Provident Fund

Work Location: In person