Sous Chef

A sous chef (short for sous-chef de cuisine , French for “under-chef of the kitchen”) is the second-in-command in a professional kitchen, reporting directly to the head chef (executive chef) . Here's a summary of their job: Sous Chef Job Summary: Leadership Role : Assists the head chef in managing the kitchen staff and operations. Supervision : Oversees food preparation, cooking, and presentation to ensure quality and consistency. Team Coordination : Ensures kitchen staff follow recipes, safety, and hygiene standards; helps schedule shifts and train new staff. Inventory & Ordering : Helps manage inventory and ordering of ingredients and supplies. Problem Solving : Handles kitchen issues, substitutes for the head chef when needed, and ensures smooth workflow during busy hours. Menu Assistance : Contributes to menu planning and development of new dishes. Skills Required: Strong culinary skills and creativity Leadership and team management Time management and multitasking Knowledge of food safety standards Job Type: Full-time Pay: ₹30,000.00 - ₹45,000.00 per month Benefits: Cell phone reimbursement Food provided Provident Fund Schedule: Fixed shift Work Location: In person