Key Responsibilities
- Assist the Head Chef in daily kitchen operations, including food preparation, cooking, and plating.
- Supervise and train junior chefs, cooks, and kitchen staff to ensure consistency and efficiency.
- Maintain quality, taste, and presentation standards across all dishes.
- Ensure compliance with FSSAI, hygiene, and safety regulations in all kitchen processes.
- Manage inventory control, monitor food costs, and minimize wastage.
- Support in menu planning and development, introducing new dishes aligned with café themes.
- Oversee ordering of raw materials and supplies, ensuring timely stock availability.
- Coordinate with service and front-of-house teams for smooth guest experiences.
- Handle kitchen scheduling, staff performance, and shift management.
- Step in for the Head Chef during absence or peak hours to maintain seamless operations.
Required Qualifications & Skills
- Diploma / Degree in Hotel Management, Culinary Arts, or related field.
- 4–7 years of experience in professional kitchens, with at least 2 years as a Sous Chef or Senior CDP (preferably in continental, or fusion cuisine setups).
Job Type: Full-time
Pay: ₹65,000.00 - ₹80,000.00 per month
Benefits:
Ability to commute/relocate:
- Chennai, Tamil Nadu: Reliably commute or planning to relocate before starting work (Required)
Application Question(s):
- Do you have experience in continental
Experience:
- total work: 1 year (Required)
Work Location: In person
