Sous Chef

**Key Responsibilities**:

- **Assist with Kitchen Management**:

- Assist the Executive Chef in overseeing daily kitchen operations, including food preparation, cooking, and plating.
- Supervise kitchen staff and ensure that they follow proper procedures, safety standards, and hygiene practices.
- Help develop, plan, and execute the menu based on seasonality, trends, and customer preferences.
- **Food Preparation and Cooking**:

- Oversee the preparation and cooking of high-quality meals that meet guest expectations.
- Ensure consistency in the quality and presentation of dishes served.
- Assist in preparing and portioning ingredients, ensuring they meet quality standards before cooking.
- **Staff Supervision and Training**:

- Supervise and mentor kitchen staff, ensuring that they adhere to the correct techniques, portioning, and food safety protocols.
- Provide ongoing training to kitchen staff to enhance skills and ensure efficiency.
- Manage the shift schedule for kitchen staff to ensure smooth operations at all times.
- **Inventory and Stock Management**:

- Assist in managing kitchen inventory, including ordering supplies and ingredients.
- Ensure that all ingredients are stored properly, maintaining freshness and compliance with food safety regulations.
- Monitor stock levels and work with the Executive Chef to reorder items before they run out.
- **Quality Control and Food Safety**:

- Ensure that all dishes meet the quality and safety standards established by the hotel/restaurant.
- Monitor food safety procedures, including proper food handling, storage, and cleanliness, to comply with local health regulations.
- Oversee cleanliness and organization of the kitchen, ensuring a safe and hygienic work environment.
- **Menu Development and Specials**:

- Assist with creating and testing new recipes and menu items.
- Work with the Executive Chef to plan and implement seasonal menus, daily specials, and food promotions.
- **Customer Service and Feedback**:

- Address and resolve any customer complaints regarding food quality or preparation.
- Work to enhance the overall dining experience by ensuring timely service and presentation of dishes.
- **Collaboration and Communication**:

- Coordinate with front-of-house staff to ensure the smooth flow of food orders.
- Communicate with suppliers regarding food orders, delivery schedules, and inventory requirements.
- Report any operational issues or food quality concerns to the Executive Chef.

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

Pay: ₹40,000.00 - ₹50,000.00 per month

**Benefits**:

- Health insurance
- Provident Fund

Schedule:

- Day shift
- Morning shift

Supplemental Pay:

- Performance bonus
- Yearly bonus

Work Location: In person