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An opportunity for the Chef de Cuisine/Sous Chef position at a restaurant hotel in the pre-opening stage, for setting up the kitchen and supporting Executive Chef and its operations from start, including supervising kitchen CDP's, infrastructure set up, OE procurement, vendors development, stores set up, Menu planning for outlets, Provisioning, Food preparation, Leading Hygiene and Sanitation and execute operations in compliance with local rules & regulations.

This position assists Head Chef in the hiring and training of culinary team members and stewarding staff engaged in preparing cooking food to ensure an efficient and profitable food service.

The position demands passion and creativity on a daily basis, excellent communication skills, and the ability to maintain the highest of culinary standards for outlet buffet and a la carte meniu

Mandatory to have an experience of 2-3 years in the same position/ 2nd in command of outlet kitchen Brigade, preferable with preopening experience n hotels.

Ensure your resume mentions:
1) Positions Held,

2) Duration, When to when, Total period spent,

3) Short description on the business sizes ,

4) Current Team size reporting to you

5)Selectable photograph.

6) Certifications and Audits handled eg. HACCP, FSSAI

7) Education and Recognitions

8) Link of Professional Skill page of any

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

Pay: ₹45,000.00 - ₹55,000.00 per month

**Benefits**:

- Cell phone reimbursement
- Food provided
- Health insurance
- Life insurance
- Paid sick time
- Paid time off
- Provident Fund

Schedule:

- Monday to Friday
- Rotational shift
- Weekend availability

Supplemental pay types:

- Yearly bonus

**Experience**:

- outlet Sous Chef work: 2 years (required)

Work Location: In person