Indian Chef

1 week ago

Mumbai, Maharashtra, India Lodha Group Full time ₹ 9,00,000 - ₹ 12,00,000 per year

Job Overview:

The Sous Chef assists the Executive Chef in overseeing kitchen operations, ensuring the preparation and presentation of high-quality dishes. This role involves managing kitchen staff, coordinating with suppliers, and maintaining a clean and organized kitchen environment. The ideal candidate will have strong Indian culinary skills, leadership abilities, and a passion for delivering exceptional dining experiences.

Key Responsibilities:

  • Assist in Menu Planning: Collaborate with the Head | Executive Chef to design and update menu items, incorporating seasonal ingredients and current food trends.
  • Supervise Kitchen Staff: Lead, train, and manage kitchen staff to ensure efficient operation, including scheduling and delegating tasks.
  • Ensure Quality Control: Maintain high standards of food quality and presentation, ensuring dishes meet the restaurant's specifications and customer expectations.
  • Manage Inventory: Oversee inventory levels, order supplies, and manage vendor relationships to ensure the kitchen is stocked with necessary ingredients.
  • Maintain Kitchen Hygiene: Ensure that the kitchen and all equipment adhere to health and safety regulations, including cleanliness and sanitation standards.
  • Assist in Food Preparation: Participate in the preparation and cooking of dishes, ensuring consistency and efficiency.
  • Handle Customer Requests: Address special dietary needs and customer feedback promptly and professionally.
  • Support Financial Management: Help with budgeting and cost control, including minimizing waste.

Qualifications:

  • Experience: Minimum 6 years of experience as a Chef de Partie in Indian cuisine or similar role in a high-volume restaurant or hotel kitchen.
  • Skills: Strong culinary skills, leadership capabilities, and knowledge of kitchen operations.
  • Certifications: HACCP knowledge.
  • Personal Attributes: Good communication skills, ability to work under pressure, and a collaborative team player.

Physical Requirements:

  • Ability to stand for extended periods and lift heavy items as needed.
  • Manual dexterity and good eyesight for precise food preparation and presentation.

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