Sous Chef

A **sous chef** (short for _sous-chef de cuisine_, French for “under-chef of the kitchen”) is the second-in-command in a professional kitchen, reporting directly to the **head chef (executive chef)**. Here's a summary of their job:
**Sous Chef Job Summary**:

- **Leadership Role**: Assists the head chef in managing the kitchen staff and operations.
- **Supervision**: Oversees food preparation, cooking, and presentation to ensure quality and consistency.
- **Team Coordination**: Ensures kitchen staff follow recipes, safety, and hygiene standards; helps schedule shifts and train new staff.
- **Inventory & Ordering**: Helps manage inventory and ordering of ingredients and supplies.
- **Problem Solving**: Handles kitchen issues, substitutes for the head chef when needed, and ensures smooth workflow during busy hours.
- **Menu Assistance**: Contributes to menu planning and development of new dishes.

**Skills Required**:

- Strong culinary skills and creativity
- Leadership and team management
- Time management and multitasking
- Knowledge of food safety standards

Pay: ₹30,000.00 - ₹45,000.00 per month

**Benefits**:

- Cell phone reimbursement
- Food provided
- Provident Fund

Schedule:

- Fixed shift

Work Location: In person