Sous Chef

The Unit Chef – Continental Department is responsible for overseeing all kitchen operations specific to the Continental cuisine section. This includes menu planning, food preparation, maintaining hygiene standards, supervising staff, controlling costs, and ensuring guest satisfaction by delivering high-quality food consistently. Key Responsibilities: Menu Planning & Execution: Design and implement authentic and innovative Continental menus. Ensure food presentation and portioning are in line with company standards. Kitchen Operations: Supervise the Continental kitchen section's daily operations. Coordinate with purchasing and stores for ingredient availability. Monitor mise-en-place and ensure timely preparation during service. Quality & Hygiene: Maintain high standards of hygiene and cleanliness as per FSSAI and HACCP norms. Conduct regular quality checks for ingredients and final dishes. Staff Management: Train, motivate, and manage commis chefs and kitchen helpers in the Continental section. Prepare duty rosters and manage shift scheduling. Cost Control: Monitor food costs, wastage, and inventory control. Assist in pricing menu items to achieve desired profit margins. Guest Satisfaction: Handle special guest requests related to Continental cuisine. Maintain consistency in taste and presentation. Requirements: Education: Diploma or Degree in Hotel Management / Culinary Arts Experience: 5+ years in a professional kitchen with at least 2 years as a CDP or above in Continental cuisine Skills: In-depth knowledge of Continental cuisine techniques Leadership and team management Strong organizational and multitasking skills Knowledge of food safety and sanitation standards Good communication skills Contact HR 9344330216 Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹35,000.00 per month Benefits: Health insurance Provident Fund Schedule: Day shift Work Location: In person