Sous Chef – CateringCulinary Skills
- Expertise in Indian, regional, continental, oriental, and fusion cuisines
- Strong knowledge of wedding catering, banquet operations, and large-scale food production
- Experience in preparing curries, gravies, appetizers, breads, desserts, salads, and buffet items
- Skilled in live counters, plated dining, premium buffet presentation, and bulk cooking
- Ability to maintain consistency in taste, quality, portioning, and food presentation
- Knowledge of menu planning, recipe standardization, and food costing
- Experience in handling food preparation for large guest counts and multiple events
- Skilled in kitchen inventory management, stock control, and ingredient planning
- Strong understanding of food hygiene, sanitation, and kitchen safety standards
- Ability to supervise junior chefs, cooks, and kitchen assistants
- Experience in coordinating with catering managers, banquet teams, and service staff
- Knowledge of modern cooking techniques, garnishing, and premium food presentation
- Ability to manage kitchen operations under pressure and tight event timelines
- Familiarity with kitchen equipment, cold storage, food dispatch, and event logistics
- Strong focus on minimizing wastage and improving kitchen efficiency
Job Types: Full-time, Permanent
Pay: ₹50,000.00 - ₹70,000.00 per month
Benefits:
- Cell phone reimbursement
- Food provided
Work Location: In person
