Sous Chef

Key Responsibilities:

Prepare and cook Continental dishes, including but not limited to Italian, French, and Mediterranean cuisines.

Develop and improve menu items based on trends and customer preferences.

Ensure consistency in food quality, presentation, and taste.

Monitor food preparation and portion control to maintain food cost.

Manage inventory, order supplies, and minimize wastage.

Maintain high standards of hygiene, safety, and cleanliness in the kitchen.

Train and supervise junior kitchen staff.

Coordinate with the head chef and other kitchen team members for smooth operations.

Ensure compliance with food safety regulations and kitchen standards.

Requirements:

Proven experience as a Continental Chef in a reputed hotel or restaurant.

Expertise in preparing Continental dishes, sauces, and plating techniques.

Knowledge of kitchen hygiene and food safety regulations.

Ability to handle multiple tasks and work under pressure.

Creativity in menu planning and presentation.

Excellent leadership and team management skills.

Culinary diploma or certification is a plus

Job Types: Full-time, Permanent

Pay: ₹25, ₹32,000.00 per month

Benefits:

• Provident Fund

Education:

• Higher Secondary(12th Pass) (Preferred)

Work Location: In person