Executive Sous Chef
14 hours ago
The Executive Sous Chef is a versatile culinary professional responsible for assisting the executive chef in managing and overseeing all aspects of kitchen operations. Key responsibilities include:
**Culinary Expertise**:
Demonstrate exceptional culinary skills and a wide range of cooking techniques.Contribute to menu development, ensuring creativity, variety, and quality.
**Leadership and Management**:
Supervise and lead kitchen staff, ensuring efficient workflow. Assist in hiring, training, and mentoring kitchen personnel.Collaborate with the executive chef to manage daily kitchen operations.
**Quality Control**:
Maintain high standards of food quality, presentation, and consistency.Implement and enforce hygiene and safety standards in the kitchen.
**Menu Planning and Cost Control**:
Assist in planning menus that align with the restaurant's concept and appeal to customers. Control food costs by managing portion sizes, minimizing waste, and optimizing ingredient usage.
**Ordering and Inventory Management**:
Work with suppliers to ensure timely and quality ingredient deliveries.Monitor and manage kitchen inventory to prevent shortages or overstocking.
**Collaboration with Other Departments**:
Coordinate with front-of-house staff to ensure seamless service. Communicate effectively with other departments to meet overall business goals.
**Adaptability**:
Demonstrate flexibility in handling various kitchen responsibilities. Contribute to a positive and collaborative work environment.
**Problem Solving**:
Address and resolve kitchen-related issues promptly and effectively. Provide solutions to challenges that may arise during daily operations.
**Salary**: ₹55,000.00 - ₹60,000.00 per month
Schedule:
- Day shift
**Speak with the employer**
+91 9665190439
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