Sous Chef
5 days ago
**Key Responsibilities**:
- **Kitchen Management**:
- Supervise and manage kitchen staff, including line cooks, prep cooks, and other kitchen employees.
- Oversee daily kitchen operations and ensure seamless service during meal periods.
- **Food Preparation and Quality Control**:
- Assist in the preparation and cooking of high-quality meals according to the menu.
- Ensure dishes are prepared to the highest standards of taste, presentation, and timeliness.
- Perform quality checks on ingredients and finished dishes.
- **Menu Development**:
- Collaborate with the Executive Chef on menu planning and development.
- Assist in creating specials and seasonal dishes that align with the restaurant’s theme.
- **Inventory and Cost Management**:
- Manage food inventory, order supplies, and ensure proper stock rotation to minimize waste.
- Maintain cost control by monitoring portion sizes, reducing food wastage, and optimizing ingredient use.
- **Training and Leadership**:
- Train, mentor, and motivate kitchen staff to ensure consistent performance and adherence to standards.
- Lead by example, fostering a positive and efficient kitchen environment.
- **Health and Safety Compliance**:
- Ensure the kitchen complies with health, safety, and hygiene regulations.
- Conduct regular inspections and implement corrective actions when needed.
- **Problem Solving and Decision-Making**:
- Step in to resolve any issues in the kitchen promptly, including staff disputes, equipment failures, or unexpected shortages.
- Act as the head chef in the absence of the Executive Chef.
**Job Types**: Full-time, Permanent
Pay: ₹25,000.00 - ₹35,000.00 per month
Schedule:
- Day shift
- Weekend availability
**Experience**:
- Sous chef: 1 year (preferred)
- Star Hotel: 1 year (preferred)
**Language**:
- Bengali (preferred)
Work Location: In person
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