Sous Chef

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.

Role & 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.

Role: Food, Beverage & Hospitality - Other

Industry Type: Real Estate

Department: Food, Beverage & Hospitality

Employment Type: Full Time, Permanent

Role Category: Food, Beverage & Hospitality - Other

Education

UG: Graduation Not Required