Sous Chef

Managing kitchen operations and is responsible for various duties, including overseeing food preparation, managing staff, and ensuring quality and safety standards are met. They often play a crucial role in menu planning, inventory management, and training new staff members.

Key Responsibilities of a Sous Chef:

- **Food Preparation**:Prepares and cooks dishes according to recipes, ensuring high quality and consistency.
- **Kitchen Management**:Oversees daily kitchen operations, including supervising staff, assigning tasks, and maintaining a clean and organized workspace.
- **Menu Planning**:Assists with menu development, including creating new dishes and updating existing ones.
- **Inventory Management**:Monitors inventory levels, orders ingredients, and ensures adequate supplies are available.
- **Staff Management**:Trains new employees, evaluates performance, and addresses any issues that may arise.
- **Food Safety**:Ensures compliance with health and safety regulations and food handling procedures.
- **Quality Control**:Maintains high standards for food quality, presentation, and consistency.
- **Cost Control**:Contributes to maintaining food costs by managing inventory and ensuring efficiency in the kitchen.
- **Customer Service**:May interact with customers during food tastings or to address specific requests.

Pay: ₹32,000.00 - ₹35,000.00 per month

**Benefits**:

- Food provided

Schedule:

- Rotational shift

Work Location: In person