Sous Chef

• Menu Development & Food Production: Collaborate with the head chef on menu creation and new dish development, ensuring high-quality, consistent, and appealing plates.
• Staff Management: Supervise, train, and motivate kitchen staff, including scheduling and performance evaluation, to ensure efficient operation and adherence to procedures.
• Kitchen Operations: Oversee daily kitchen operations, ensuring efficient food preparation, smooth workflows, and timely service that meets quality standards.
• Quality & Safety Control: Maintain and enforce strict food safety and hygiene standards, monitor food quality, and conduct regular tastings to ensure consistency.
• Inventory & Cost Management: Manage kitchen inventory, monitor stock levels, order supplies, and implement cost control measures to minimize waste and maximize profitability.
• Leadership & Support: Act as the head chef's trusted second-in-command, providing leadership and taking charge of the kitchen in the executive chef's absence.

Job Types: Full-time, Permanent

Pay: ₹20,000.00 - ₹30,000.00 per month

Benefits:

• Commuter assistance
• Food provided