Sous Chef

Role Overview:

With Indian kitchen background, knowledge of all logs & food safety hygiene & sanitation, planning, recipe management, cost control.

Key Responsibilities:

Station Management: Manage and maintain a clean and organized workstation. Ensure all equipment and utensils are sanitized and in proper working order.

Quality Control: Monitor the quality and presentation of food before it is sent out to customers. Make adjustments as needed to meet our high standards.

Collaboration: Work collaboratively with other kitchen staff to support efficient kitchen operations and meet service demands.

Safety and Hygiene: Adhere to food safety and hygiene regulations at all times. Follow proper handling, storage, and sanitation procedures.

Inventory: Assist in the inventory management process, including stock rotation and replenishment.

Qualifications:

Experience:

Sous Chef : Minimum 2-3 years of experience in a professional kitchen with a focus on South or North Indian cuisine.

Skills:

Strong knowledge of South or North Indian cooking techniques and ingredients.

Ability to work efficiently in a fast-paced environment.

Basic understanding of food safety and hygiene practices.

Personal Traits:

Passionate about Indian cuisine and culinary arts.

Team player with a positive attitude.

Strong work ethic and willingness to learn and grow.

Education:

Culinary diploma or relevant training is preferred but not mandatory.

What We Offer:

Competitive salary based on experience and skill level.

Opportunities for career growth and advancement.

A dynamic and supportive work environment.

Staff meals and accomodation.

Job Type: Full-time

Pay: ₹50,000.00 - ₹55,000.00 per month

Benefits:
• Health insurance
• Provident Fund

Schedule:
• Day shift

Experience:
• total work: 4 years (Preferred)

Work Location: In person