Sous Chef

**Key Responsibilities**:

- Oversee the day-to-day operations of the production kitchen.
- Plan and manage food production for all outlets and events based on forecast and requirements.
- Supervise and guide the production team to ensure efficiency and consistency in output.
- Ensure food quality, taste, and presentation meet resort standards.
- Monitor stock levels, order raw materials, and manage inventory control.
- Coordinate with store and purchase departments for timely procurement of ingredients.
- Maintain hygiene and sanitation standards as per FSSAI/health regulations.
- Monitor wastage and take measures for cost control and food yield optimization.
- Train and develop junior kitchen staff on preparation methods, hygiene, and safety.
- Maintain kitchen equipment and report any breakdowns for timely maintenance.
- Collaborate with other chefs for menu planning and seasonal specials.

**Requirements**:

- Minimum 5-7 years of experience in a production or bulk food preparation environment.
- Culinary degree/diploma from a reputed institute.
- Strong knowledge of food safety and hygiene regulations.
- Proven leadership and team management skills.
- Ability to work under pressure and manage multiple tasks efficiently.
- Good communication and organizational skills.

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

Pay: ₹25,000.00 - ₹35,000.00 per month

**Benefits**:

- Cell phone reimbursement
- Food provided

Application Question(s):

- What is your expected Salary per month?

**Experience**:

- Chef: 3 years (preferred)

Work Location: In person

Expected Start Date: 04/07/2025