Sous Chef

Managing, overseeing Preparation and cooking of food.

Managing and overseeing kitchen Operations and staff for all outlets.

Over seeing kitchen service at any of the outlets on a rotated basis.
- Plan menus and specials with chefs and management.
- Oversee and rotate stock inventory (weekly and monthly inventories).
- Create new menu items in consultation with chefs and management.

Train and demonstrate junior chefs on cooking methods and new menu items.
- Conduct daily shift briefings with all Chefs
- Maintain knowledge of local competition and general industry trends
- Control food waste and identify opportunities for improvement of food/labor costs
- Creates a highly functional, teamwork-orientated back of house team.
- Responsible for the overall management of the restaurants’ kitchens (all outlets) including supervision of all kitchen staff.
- Work in conjunction with management
- Responsible for rectifying hazardous situations and reporting major areas of concern to management.

Ensure all hygiene processes and policies are followed.

Ensure Communication through daily meetings with team members and various departments to maintain positive customer and colleague interaction.

Hire, train and oversee training of back of house employees.

**Job Types**: Full-time, Regular / Permanent

**Salary**: ₹15,000.34 - ₹25,000.00 per month

**Benefits**:

- Provident Fund

Schedule:

- Day shift

Supplemental pay types:

- Overtime pay
- Performance bonus

Ability to commute/relocate:

- Salem, Tamil Nadu: Reliably commute or planning to relocate before starting work (required)

**Experience**:

- total work: 4 years (preferred)