Sous Chef

We are seeking a skilled and experienced Chef – Production to lead and manage the production kitchen operations. The ideal candidate should have a strong background in large-scale food production, menu planning, inventory control, and team supervision. This role requires maintaining high standards of hygiene, taste, and consistency in all food prepared.

Key Responsibilities:

• Oversee the day-to-day operations of the production kitchen.
• Plan and manage food production for all outlets and events based on forecast and requirements.
• Supervise and guide the production team to ensure efficiency and consistency in output.
• Ensure food quality, taste, and presentation meet resort standards.
• Monitor stock levels, order raw materials, and manage inventory control.
• Coordinate with store and purchase departments for timely procurement of ingredients.
• Maintain hygiene and sanitation standards as per FSSAI/health regulations.
• Monitor wastage and take measures for cost control and food yield optimization.
• Train and develop junior kitchen staff on preparation methods, hygiene, and safety.
• Maintain kitchen equipment and report any breakdowns for timely maintenance.
• Collaborate with other chefs for menu planning and seasonal specials.

Requirements:

• Minimum 5–7 years of experience in a production or bulk food preparation environment.
• Culinary degree/diploma from a reputed institute.
• Strong knowledge of food safety and hygiene regulations.
• Proven leadership and team management skills.
• Ability to work under pressure and manage multiple tasks efficiently.
• Good communication and organizational skills.

Job Types: Full-time, Permanent

Pay: ₹25,000.00 - ₹35,000.00 per month

Benefits:

• Cell phone reimbursement
• Food provided

Application Question(s):

• What is your expected Salary per month?

Experience:

• Chef: 3 years (Preferred)

Work Location: In person

Expected Start Date: 04/07/2025