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Sous Chef
2 weeks ago
**1. Culinary Leadership**:
- Collaborate with the Executive Chef to develop and execute the menu, ensuring that all dishes are prepared to the highest quality standards.
- Lead and inspire the kitchen staff, providing guidance, training, and mentorship to sous chefs, line cooks, and other kitchen personnel.
**2. Kitchen Operations**:
- Oversee day-to-day kitchen operations, including food preparation, cooking, plating, and presentation.
- Ensure that all kitchen equipment is properly maintained and that safety and sanitation standards are strictly adhered to.
**3. Menu Development**:
- Assist in menu planning and creation, incorporating innovative ideas and trending culinary techniques while considering cost-effective options.
- Collaborate with the Executive Chef to source high-quality ingredients and establish relationships with suppliers.
**4. Quality Control**:
- Maintain consistency in the taste, presentation, and portioning of dishes to meet the restaurant's standards.
- Monitor food quality, taste, and texture to ensure customer satisfaction and make necessary adjustments.
**5. Administrative Duties**:
- Assist in inventory management, including ordering, receiving, and maintaining appropriate stock levels while controlling food costs.
- Create and manage kitchen schedules, oversee labor costs, and ensure that staffing levels are appropriate for business needs.
**6. Problem Solving**:
- Resolve any kitchen-related issues or conflicts that may arise during daily operations.
- Address customer feedback and complaints in a professional and timely manner.
**7. Health and Safety Compliance**:
- Ensure strict adherence to health and safety regulations, including food safety and hygiene practices.
- Participate in regular kitchen inspections and safety audits.
**8. Special Events and Catering**:
- Manage the execution of special events, banquets, and catering services as required.
- Collaborate with the Executive Chef to plan and prepare menus for these events.
**9. Cost Control**:
- Assist in cost control measures, monitor kitchen expenses, and find ways to reduce waste and maximize profitability.
Pay: ₹15,000.00 - ₹25,000.00 per month
**Benefits**:
- Food provided
- Provident Fund
Schedule:
- Rotational shift
Supplemental Pay:
- Performance bonus
Work Location: In person
