Executive Sous Chef

**Kitchen and staff management**: Supervise kitchen staff, delegate tasks, and ensure they follow recipes and grooming standards to maintain consistency.
- **Food preparation and quality**: Oversee all food preparation, ensuring high-quality standards, proper taste, and consistent presentation.
- **Cost and inventory control**: Monitor and reduce food and labor costs by managing inventory, reducing waste, and controlling usage.
- **Hygiene and safety**: Ensure the kitchen is clean, sanitary, and compliant with all health and safety regulations.
- **Menu and procurement**: Assist the Executive Chef with menu planning, recipe development, and managing food purchasing and storage activities.
- **Staff development**: Train and mentor kitchen staff, conduct performance evaluations, and help build a strong, collaborative team environment.

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

Pay: ₹40,000.00 - ₹55,000.00 per month

**Benefits**:

- Flexible schedule
- Food provided
- Health insurance
- Paid time off
- Provident Fund

Work Location: In person