Sous Chef(Continental)

• Planning and organizing the daily kitchen operations, including prep, cooking, and cleaning tasks
• Assisting the Executive Chef in creating and updating menus, selecting ingredients, and developing recipes
• Preparing and cooking high-quality meals in a timely and efficient manner, ensuring that food is cooked to the correct temperature and is visually appealing
• Managing kitchen staff, assigning tasks, and overseeing performance to ensure that standards for food quality, safety, and sanitation are met
• Maintaining kitchen equipment, tools, and facilities, ensuring that they are clean and in good working order
• Controlling inventory and ordering supplies and ensuring that food costs are kept within budget
• Managing food waste and controlling food portions, ensuring that they are consistent with the restaurant's standards and minimizing waste
• Enforcing kitchen safety and sanitation procedures and ensuring that the kitchen complies with relevant health and safety regulations
• Training and mentoring junior kitchen staff and providing guidance and support to help them develop their skills
• Maintaining a positive and professional working environment and ensuring that the kitchen operates smoothly and efficiently
• Strong leadership and communication skills

Job Type: Full-time

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

Benefits:

• Food provided
• Health insurance
• Paid sick time
• Provident Fund

Work Location: In person