Key Responsibilities
- Culinary Operations: Supervise the preparation, cooking, and presentation of continental dishes (sauces, meats,, plating styles) to ensure consistency and high quality.
- Team Leadership: Lead and coordinate kitchen staff, manage schedules, and mentor junior chefs (CDPs, Commis).
- Menu Development: Collaborate with the culinary team to create new Continental menu items, specials, and maintain recipe accuracy.
- Inventory & Cost Control: Monitor stock levels, order supplies, and manage raw material costs to meet budgetary goals.
- Health & Safety: Enforce strict compliance with sanitation, hygiene, and food safety standards.
- Operational Support: Step in for the Head Chef when required, handle kitchen logistics, and troubleshoot equipment issues.
Requirements & Qualifications
- Experience: Proven experience as a Sous Chef or senior chef in a quality-focused kitchen (typically 5–8 years for specialized roles).
- Culinary Expertise: Strong knowledge of Continental cuisine and cooking techniques.
Pay: ₹50,000.00 - ₹60,000.00 per month
Benefits:
Work Location: In person
