Sous Chef

Responsible for supporting the Executive Chef in overseeing kitchen operations, menu planning, food preparation, and staff supervision. The Sous Chef ensures that all culinary activities are executed efficiently and to a high standard.Ensure that all dishes are prepared and presented according to the hotel’s standards and specifications.Oversee and participate in the preparation of food during peak periods and special events.Supervise and coordinate kitchen staff, including line cooks, prep cooks, and kitchen assistants.Train new kitchen staff and provide ongoing guidance and support to ensure adherence to kitchen procedures and standards.Conduct performance evaluations and address any issues or conflicts within the team.Monitor and maintain the quality of food being prepared and served, ensuring consistency and adherence to recipes and presentation standards

Job Types: Full-time, Permanent

Pay: ₹40,000.00 - ₹50,000.00 per month

Benefits:

• Commuter assistance
• Food provided
• Paid sick time
• Paid time off

Schedule:

• Day shift
• Evening shift
• Monday to Friday
• Morning shift
• Weekend availability

Work Location: In person