Sous Chef

Job Description

Greeting!!! Job Description: We are looking for a dynamic and highly skilled Sous Chef with the potential to advance into a Senior Chef role. The ideal candidate will be well-versed in multiple cuisines, with experience in various cooking techniques and a passion for creativity in the kitchen. As a Sous Chef, you will play a key role in leading the kitchen team, ensuring high standards of food quality and consistency across diverse culinary styles. Your leadership and culinary expertise will be essential in maintaining the excellence of our kitchen operations while preparing you for further career advancement. Key Responsibilities: Lead Kitchen Operations: Managing daily kitchen activities, ensuring efficient food preparation and service across multiple cuisines. Team Leadership: Supervise and mentor kitchen staff, providing training, feedback, and support to maintain high culinary standards and foster team collaboration. Menu Creation: Contribute to the development of new, innovative multi-cuisine dishes that align with restaurant trends and customer preferences. Food Quality Control: Oversee the preparation, cooking, and presentation of all dishes, ensuring that they meet our high standards for taste, consistency, and visual appeal. Maintain Hygiene Standards: Ensure that the kitchen environment adheres to strict food safety, cleanliness, and sanitation protocols. Peak Time Management: Manage the kitchen during busy hours and special events, ensuring the timely delivery of high-quality dishes and maintaining composure under pressure. Inventory and Stock Management: Track inventory levels, ensure the efficient use of supplies, and order necessary ingredients to keep the kitchen fully stocked. Foster a Positive Kitchen Culture: Encourage teamwork, creativity, and professionalism within the kitchen team to create a collaborative work environment. Collaboration with Front-of-House: Coordinate with front-of-house staff to ensure smooth communication and timely service, contributing to an exceptional dining experience for guests. Cost Control and Budget Management: Monitor food costs, wastage, and labor costs to maintain budgetary targets while still delivering excellent food quality. Qualifications: Proven experience as a Sous Chef or in a senior kitchen role, with expertise in multiple cuisines. Strong leadership and organizational skills, with the ability to mentor and manage a diverse team. Extensive knowledge of culinary techniques, flavor profiles, and food presentation styles from various cuisines. Ability to thrive in a fast-paced, high-pressure environment, especially during peak service hours. Excellent communication and problem-solving skills. A culinary degree or equivalent professional experience is preferred. A passion for creativity, innovation, and staying up-to-date with current culinary trends for more details share your resume at bhavna.rane@infra.market