Sous Chef/Chef de Partie

CONSULTING ROLE - SOUS CHEF/ CDP/ CULINARY EXE

Pre-openings of restaurants, cafes, chain QSRs - Culinary side of consulting.

Job Responsibilities

R&D Of new recipes and product development as per project vision.

Food trials and SOP trainings on site.

Assist in food prep, cooking, and plating as per SOPs.

Follow recipe standards and portion controls and training team on needed SOPs.

Training and creating POS system recipe inputs, training BOH SOPs, inventory and end

to end SOPs of business to project staff.

Food costings, menu documentation, recipe and handover in backend.

Ensuring timely project execution with quality.

Market study and business modeling as per project vision.

Creating project documents and recipes for startup business and running business

clients of DNY.

K E Y L E A R N I N G S & O P P O R T U N I T I E S

Leading food brands, Work on key projects with some of india's leading food brands. Pan-India travel, Travel across India for physical food trials and training sessions at client properties. Experience different brands and markets in india and abroad, Better earnings Variable pay per project

Pay

₹35,000.00 - ₹50,000.00 per month

Benefits

Cell phone reimbursement

Commuter assistance

Internet reimbursement

Leave encashment

Paid sick time

Paid time off

Provident Fund

Work Location

In person