SOUS CHEF - South Indian

• Kitchen management: Supervise kitchen staff, manage daily operations, and ensure a smooth workflow.
• Menu development: Assist the executive chef with menu planning, recipe development, and pricing.
• Staff supervision: Train new employees, create staff schedules, and ensure all staff adhere to rules and regulations.
• Inventory and ordering: Track inventory, order supplies, and manage food stock rotation.
• Food preparation: Prepare dishes, ensure high-quality ingredients are used, and maintain food safety and sanitation standards.
• Equipment maintenance: Ensure kitchen equipment is in good working order and properly maintained.
• Administrative duties: Handle other managerial tasks, including performance reviews and, in some cases, payroll.
• Leadership: Step in to lead the kitchen in the executive chef's absence.

Job Types: Full-time, Permanent

Pay: ₹50,000.00 - ₹55,000.00 per month

Work Location: In person