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, ₹55,000.00 per month

Benefits:

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

Work Location: In person