Sous Chef

Assist the Head Chef in managing daily kitchen operations.

Supervise and coordinate kitchen staff during food preparation and service.

Ensure consistency in food quality, taste, presentation, and portion sizes.

Monitor food inventory, stock levels, and ingredient quality.

Maintain food safety, hygiene, and sanitation standards.

Assist with menu planning, recipe development, and food costing.

Minimize food waste and control kitchen expenses.

Ensure proper storage, labeling, and rotation of food items.

Train and guide junior chefs and kitchen assistants.

Ensure timely food preparation and smooth kitchen service.

Maintain kitchen equipment and report maintenance requirements.

Support the Head Chef in achieving customer satisfaction and operational targets.

Pay

₹50,000.00 - ₹64,000.00 per month

Benefits

Food provided

Leave encashment

Provident Fund

Work Location

In person