Sous Chef -Indian

Indian Food Preparation

Prepare authentic Indian dishes, including North Indian and South Indian cuisines.

Cook curries, dals, vegetables, rice, roti, paratha, biryani, snacks, and other Indian meals.

Prepare breakfast, lunch, dinner, and special meals as per requirements.

Menu Planning

Plan daily menus according to requirements and preferences.

Suggest new dishes, seasonal menus, and special recipes.

Maintain consistency in taste, quality, and presentation.

Kitchen Management

Maintain cleanliness and hygiene in the kitchen.

Ensure proper storage of raw materials and cooked food.

Follow food safety standards and prevent food contamination.

Inventory Management

Check the availability of vegetables, spices, groceries, and other ingredients.

Maintain records of kitchen stock and report shortages.

Minimize food wastage and ensure proper utilization of ingredients.

Quality Control

Ensure food is fresh, properly cooked, and served at the right temperature.

Maintain consistent taste, aroma, and presentation.

Check the quality of ingredients before use.

Kitchen Equipment and Maintenance

Use kitchen equipment safely and properly.

Ensure cooking utensils and equipment are cleaned after use.

Report any damaged equipment or maintenance requirements.

Time Management

Prepare meals on time according to the daily schedule.

Coordinate food preparation and serving activities.

Handle multiple cooking requirements efficiently.

Cost Control

Use ingredients economically and control food costs.

Follow portion-control standards.

Avoid unnecessary wastage of food and kitchen supplies.

Coordination and Discipline

Coordinate with kitchen helpers, housekeeping staff, and management.

Follow instructions regarding menus, dietary preferences, and meal timings.

Maintain professional behavior, punctuality, and discipline.

Pay

₹40,000.00 - ₹60,000.00 per month

Benefits

Provident Fund

Work Location

In person