Sous Chef - Hotel

Sous Chef is responsible for assisting the Executive Chef in managing kitchen operations, ensuring food quality, maintaining hygiene standards, and supervising the culinary team. The role requires strong leadership skills, creativity in menu development, and the ability to work in a fast-paced environment while adhering to cost and quality standards.

Key Responsibilities:

• Assist the Executive Chef in planning, directing, and supervising all food preparation activities.
• Ensure consistency and quality of all dishes as per the restaurant’s standards.
• Oversee daily kitchen operations, including inventory management and food costing.
• Train, guide, and motivate kitchen staff to maintain high performance and teamwork.
• Monitor and enforce hygiene, sanitation, and safety standards (HACCP compliance).
• Assist in developing new menus, recipes, and presentation techniques.
• Control wastage and maintain proper portion control to optimize food cost.
• Handle guest feedback and ensure timely resolution of complaints related to food quality.
• Act as in-charge during the absence of the Executive Chef.
• Coordinate with other departments for smooth kitchen operations.

Job Type: Full-time

Pay: ₹35,000.00 - ₹40,000.00 per month

Benefits:

• Cell phone reimbursement
• Food provided
• Provident Fund