
Sous Chef
15 hours ago
**Job Summary**
**Experience: 3 - 5 years**
**Industry: Hotels/Hospitality/Restaurant**
**Functional Area: Hotels/restaurants**
**CTC- Rs 30,000- Rs 55,000/-**
- In charge of processing supplied food
- Assisting in-house chef in food presentation
- Managing day to day supply chain
- Ensuring cost and time efficiency
- Accountable for food quality
- Must be well versed in multiple cuisines (continental, Indian, Asian, etc)
- Must be well versed with kitchen hygiene, FIFO protocol, FSSAI compliance etc
- Having experience working in banquet/flight/catering kitchens is preferable.
- Will lead team in absence of head chef and fulfil his duties and be accountable in the interim
**Benefits**:
- Health insurance
- Provident Fund
Schedule:
- Day shift
Supplemental Pay:
- Overtime pay
- Performance bonus
- Yearly bonus
Ability to commute/relocate:
- Bangalore, Karnataka: Reliably commute or planning to relocate before starting work (required)
**Experience**:
- Sous chef: 3 years (preferred)
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