Sous Chef

The Sous Chef – Indian Cuisine is responsible for assisting the Executive Chef in planning, preparing, and supervising all aspects of Indian food production. The role involves maintaining high standards of food quality, authenticity, presentation, and hygiene while managing and training kitchen staff to ensure smooth operations.

Key Responsibilities:

• Assist the Executive Chef in menu planning and development, with a focus on Indian cuisine.
• Supervise daily food preparation and ensure consistency in taste, portioning, and presentation.
• Oversee kitchen operations in the absence of the Executive Chef.
• Train, guide, and motivate junior chefs and kitchen staff.
• Ensure compliance with food safety, hygiene, and sanitation standards (HACCP/FSSAI).
• Monitor inventory levels and assist in requisitioning and cost control.
• Develop and test new Indian recipes and innovative dishes while maintaining traditional authenticity.
• Handle guest feedback related to food and take corrective measures where required.
• Maintain proper kitchen records including temperature logs, wastage reports, and production sheets.
• Collaborate with the F&B team to ensure timely service during peak hours and banquets.
• Assist in staff scheduling, duty allocation, and performance evaluation.
• Uphold hotel standards and contribute to achieving customer satisfaction and profitability goals.

Job Types: Full-time, Permanent

Pay: ₹40, ₹50,000.00 per month

Benefits:

• Cell phone reimbursement
• Food provided
• Health insurance
• Paid sick time
• Provident Fund