Sous Chef

Job Description

Managing kitchen operations and is responsible for various duties, including overseeing food preparation, managing staff, and ensuring quality and safety standards are met. They often play a crucial role in menu planning, inventory management, and training new staff members. Key Responsibilities of a Sous Chef: Food Preparation: Prepares and cooks dishes according to recipes, ensuring high quality and consistency. Kitchen Management: Oversees daily kitchen operations, including supervising staff, assigning tasks, and maintaining a clean and organized workspace. Menu Planning: Assists with menu development, including creating new dishes and updating existing ones. Inventory Management: Monitors inventory levels, orders ingredients, and ensures adequate supplies are available. Staff Management: Trains new employees, evaluates performance, and addresses any issues that may arise. Food Safety: Ensures compliance with health and safety regulations and food handling procedures. Quality Control: Maintains high standards for food quality, presentation, and consistency. Cost Control: Contributes to maintaining food costs by managing inventory and ensuring efficiency in the kitchen. Customer Service: May interact with customers during food tastings or to address specific requests. Job Type: Full-time Pay: ₹32,000.00 - ₹35,000.00 per month Benefits: Food provided Schedule: Rotational shift Work Location: In person