Sous Chef

1. Kitchen Operations

• Assist the Executive Chef in planning, organizing, and supervising kitchen operations.
• Ensure all dishes are prepared according to recipes, presentation standards, and portion sizes.
• Oversee daily food preparation and coordinate with different kitchen sections.
• Handle kitchen operations in the absence of the Executive Chef.

2. Food Quality & Safety

• Maintain high standards of food quality, taste, and presentation.
• Check freshness of ingredients and ensure proper storage.
• Monitor and enforce food hygiene and safety standards (FSSAI compliance if applicable).
• Ensure cleanliness and sanitation of kitchen equipment and workstations.

3. Team Leadership

• Supervise CDPs, Commis, and helpers.
• Train and guide staff on cooking techniques, recipes, and kitchen discipline.
• Assign tasks and ensure smooth workflow during peak hours.
• Resolve kitchen conflicts and maintain team morale.

4. Inventory & Cost Control

• Assist in monitoring food stock and placing orders when necessary.
• Reduce wastage through proper planning and utilization.
• Help maintain food cost targets without compromising quality.

5. Menu & Planning

• Assist Executive Chef in menu creation, new dish trials, and seasonal changes.
• Suggest improvements in recipes, plating, and food presentation.

6. Service Coordination

• Ensure timely preparation and delivery of orders.
• Coordinate with service staff for smooth order flow.
• Handle special requests, VIP orders, or large group orders efficiently.

Job Type: Full-time

Pay: ₹30,000.00 - ₹40,000.00 per month

Benefits:

• Health insurance

Work Location: In person