Sous Chef

Key Responsibilities:

• Kitchen Leadership: Supervising and directing kitchen staff, training new employees, creating schedules, and managing workflow.
• Food Preparation: Overseeing food production, ensuring dishes meet high standards for taste, presentation, and consistency.
• Menu & Inventory: Collaborating on menu design, developing new dishes, tracking inventory, ordering supplies, and managing food costs.
• Operations & Standards: Maintaining cleanliness, enforcing health and safety protocols, managing equipment, and ensuring efficiency.
• Management Support: Handling administrative duties, assisting with hiring, and taking full charge of the kitchen when the Head Chef is away.

Core Duties in Practice:

• Daily Tasks: Expediting orders, prepping ingredients, cooking, and ensuring smooth service.
• Quality Control: Tasting dishes, checking for presentation, and maintaining consistency.
• Problem-Solving: Quickly adapting and improvising when issues arise during busy service.
• Staff Motivation: Implementing incentive programs and disciplining staff as needed.

Job Types: Full-time, Permanent

Pay: ₹25,000.00 - ₹40,000.00 per month

Benefits:

• Food provided
• Health insurance

Work Location: In person