Sous Chef

1 week ago

Hyderabad, Telangana, India Gamut HR Solutions Full time ₹ 2,50,000 - ₹ 7,50,000 per year

Company Overview

Gamut HR Solutions, headquartered in Hyderabad, specializes in connecting candidates with suitable job opportunities. With a small team of 2-10 employees, we are dedicated to offering personalized HR services. Learn more about us at our website.

Job Overview

We are seeking a dedicated Sous Chef for our Super Speciality department located in Hyderabad. This mid-level, full-time position requires a work experience ranging from 4 to 6 years. The ideal candidate will demonstrate expertise in culinary practices and a passion for food excellence.

Qualifications and Skills

  • proven experience of 4-6 years in culinary practices, ideally in a fast-paced kitchen environment
  • proficiency in food preparation techniques and understanding of flavor profiles
  • alarming ability in recipe standardization (Mandatory skill) that ensures consistency and quality
  • mastery in menu development (Mandatory skill) showcasing creativity and an understanding of customer preferences
  • excellent team leadership skills for guiding and motivating kitchen staff towards peak performance
  • experience in kitchen operations (Mandatory skill) focusing on efficiency and organization
  • culinary innovation skills with a keen eye for trends and an ability to adapt classic dishes
  • strong organizational and communication skills to effectively collaborate with the kitchen and service teams

Roles and Responsibilities

  • assist the head chef in all culinary activities and assume leadership of the kitchen in their absence
  • oversee daily kitchen operations to maintain order and efficiency in food preparation
  • contribute to the development of new recipes and menu items in alignment with market trends
  • ensure adherence to food safety standards and hygiene regulations at all stages of food handling
  • manage kitchen inventory, including ordering and stock rotation, to maintain freshness and minimize waste
  • train and mentor junior staff, providing guidance in advanced cooking techniques and professional development
  • collaborate with the front-of-house team to ensure seamless service delivery and guest satisfaction
  • take part in performance reviews and assessments to promote continuous improvement within the kitchen team

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