Job Responsibilities – Sous Chef (Asian & Continental Cuisine)
- Assist the Executive Chef in the overall management and operation of the kitchen.
- Supervise the preparation, cooking, and presentation of Asian and Continental dishes, ensuring consistency and quality standards.
- Monitor food production to maintain taste, portion control, and hygiene standards.
- Train, guide, and motivate kitchen team members to enhance performance and productivity.
- Ensure compliance with food safety, sanitation, and HACCP standards.
- Plan daily production schedules and coordinate with the purchasing team for timely availability of ingredients.
- Monitor inventory levels, minimize wastage, and control food costs.
- Conduct regular quality checks on raw materials and finished products.
- Manage kitchen operations during the absence of the Executive Chef.
- Collaborate with other departments to ensure smooth service and guest satisfaction.
- Develop and introduce new menu items, recipes, and seasonal offerings.
- Ensure proper maintenance and safe operation of kitchen equipment.
- Handle guest feedback related to food quality and take corrective actions when required.
- Maintain discipline, grooming, and professional conduct within the kitchen team.
Key Skills:
- Strong knowledge of Asian and Continental cuisines.
- Leadership and team management skills.
- Food cost control and inventory management.
- Menu planning and recipe standardization.
- Knowledge of food safety and hygiene practices.
- Ability to work under pressure and meet service deadlines.
Pay: From ₹45,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
