Job Summary: A Sous Chef is a key member of the kitchen team and plays a critical role in assisting the Head Chef or Executive Chef in managing and supervising kitchen operations. The Sous Chef is responsible for food preparation, staff management, and ensuring the kitchen's smooth and efficient functioning.
Key Responsibilities:
1. Food Preparation and Execution:
· Assist in the planning, preparation, and execution of menu items, ensuring quality and consistency.
· Supervise the preparation of complex dishes and oversee the kitchen during busy service periods.
· Maintain high standards of food presentation and taste.
2. Kitchen Management:
· Collaborate with the Head Chef or Executive Chef to create and update menus, taking into account seasonal availability and customer preferences.
· Oversee day-to-day kitchen operations, ensuring that the kitchen operates efficiently and smoothly.
· Manage inventory, food costs, and ordering of ingredients to maintain proper stock levels.
3. Team Supervision and Training:
· Supervise and train kitchen staff, including chefs de partie, commis chefs, and kitchen assistants.
· Provide guidance and support to ensure the team's effective performance and development.
· Assist in staff scheduling and allocation of responsibilities.
4. Quality Control and Safety:
· Ensure adherence to food safety and sanitation standards, as well as quality control procedures.
· Monitor and maintain a clean, organized, and safe kitchen environment.
· Assist in conducting regular kitchen equipment maintenance and repairs.
5. Collaboration and Communication:
· Work closely with the Head Chef or Executive Chef to coordinate kitchen activities and menu development.
· Communicate effectively with all kitchen staff to ensure a harmonious working environment.
· Step in and assist in different kitchen sections as needed during peak service times.
6. Menu Development and Creativity:
· Collaborate with the Head Chef or Executive Chef in developing new dishes and updating the menu.
· Provide input on ingredient selection, recipe development, and plate presentation.
Pay: ₹45,000.00 - ₹60,000.00 per month
Benefits:
- Cell phone reimbursement
- Food provided
- Health insurance
- Provident Fund
Work Location: In person
