Sous Chef

• Staff Management: Supervise kitchen staff, assign tasks, provide training, and conduct performance reviews to ensure efficient operations.
• Food Quality & Standards: Uphold kitchen standards by ensuring consistent food quality, proper preparation, and adherence to recipes and procedures.
• Menu & Specials: Assist in menu development, create daily specials, and help with food presentation to maintain standards.
• Inventory & Purchasing: Manage kitchen inventory, track stock levels, and ensure the correct quantities of ingredients are available.
• Kitchen Maintenance: Maintain a clean and sanitized kitchen environment, ensure equipment is working properly, and oversee sanitation procedures.
• Operational Oversight: Open or close the kitchen, manage costs, and ensure a smooth workflow during busy periods.

Required Skills & Qualifications

• Leadership & Management: The ability to lead, motivate, and manage kitchen staff effectively.
• Culinary Expertise: Strong cooking skills, a thorough understanding of kitchen equipment, and knowledge of various cooking methods.
• Communication & Interpersonal Skills: The ability to communicate clearly with staff, management, and other team members.
• Problem-Solving: The capacity to think on your feet and find solutions to unexpected issues, such as equipment malfunctions or staff shortages.
• Experience: Typically requires several years of culinary experience, often with some supervisory or training experience in a similar role.

Job Type: Full-time

Pay: ₹40,000.18 - ₹45,000.28 per month

Benefits:

• Flexible schedule
• Food provided
• Provident Fund

Experience:

• 10 key typing: 7 years (Preferred)

Work Location: In person