A Continental Sous Chef manages daily kitchen operations for European and Mediterranean food sections and assists the head chef.Key Responsibilities
- Food Preparation: Cook and oversee French, Italian, and Mediterranean dishes.
- Staff Management: Lead, train, and guide junior kitchen staff and line cooks.
- Quality Control: Maintain high standards for food presentation, taste, and freshness.
- Kitchen Hygiene: Ensure the workspace meets safety and sanitation codes
Pay: ₹40,000.00 - ₹60,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
