Senior Chef de Partie

Job Summary:

We are looking for a talented and experienced Sous Chef to head our kitchen and lead daily culinary operations. The ideal candidate will have extensive knowledge and hands-on experience in North Indian, South Indian, and Chinese cuisines, along with excellent leadership skills. You will oversee the kitchen staff, ensure high food quality and presentation standards, and contribute to menu innovation. If you are passionate about culinary excellence and thrive in a fast-paced kitchen environment, this role is perfect for you.

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Key Responsibilities:

1. Kitchen Operations:
• Supervise and coordinate kitchen staff during food preparation and cooking, ensuring high standards of quality, taste, and presentation.
• Focus on delivering exceptional North Indian, South Indian, and Chinese cuisine.
• Manage kitchen workflow to ensure timely and efficient service.
• Apply strong time management, attention to detail, and organizational skills to streamline kitchen operations.

2. Team Management:
• Lead, train, and supervise kitchen staff, including line cooks and dishwashers, ensuring they are proficient in preparing Indian and Chinese dishes.
• Delegate tasks and manage staff schedules for optimal kitchen performance.
• Foster a positive working environment and motivate staff to achieve their best performance.
• Provide feedback, conduct performance evaluations, and assist in the hiring and onboarding process.. Menu Development & Food Quality:
• Lead menu creation and updates, with a focus on North Indian, South Indian, and Chinese specialties, as well as daily specials.
• Maintain consistency in food quality, taste, and presentation across all dishes.
• Keep up with the latest culinary trends and incorporate new techniques and ingredients into the menu.
• Monitor portion control and minimize food waste to help manage food costs effectively.

4. Inventory & Cost Management:
• Oversee inventory levels, including ordering supplies and ensuring proper storage, with a focus on Indian and Chinese cuisine ingredients.
• Control portion sizes and food costs to maintain profitability while ensuring high food quality.
• Ensure that all food supplies are fresh and of the highest quality.

5. Safety & Sanitation:
• Ensure compliance with kitchen safety standards and hygiene regulations in line with local health guidelines.
• Maintain a clean and organized kitchen, including equipment upkeep and sanitation practices.
• Train staff on proper food handling, storage, and sanitation to ensure a safe kitchen environment.

6. Culinary Leadership:
• Lead the kitchen during peak service hours, ensuring smooth operations at all stations.
• Address and resolve any kitchen issues quickly and effectively to maintain a positive dining experience for customers.

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Required Skills and Qualifications:
• Proven experience as a Sous Chef or in a similar role within a fast-paced restaurant or hotel kitchen.
• Strong expertise and hands-on experience in North safety standards.
• Strong leadership, communication, and team management abilities.
• Ability to multitask and work well under pressure in a busy kitchen environment.
• Creative and passionate about food, with a good understanding of culinary trends.
• Attention to detail and commitment to high food quality standards.
• Experience in managing inventory, controlling costs, and maintaining budgets.
• Culinary degree or equivalent professional experience preferred.
• Familiarity with health and safety standards and best practices in the industry.

If you are ready to take charge of our kitchen and bring your expertise in Indian and Chinese cuisine to the forefront, we encourage you to apply!

Job Type: Full-time

Pay: ₹20,000.00 - ₹25,000.00 per month

Schedule:
• Day shift

Ability to commute/relocate:
• Adur, Kerala: Reliably commute or planning to relocate before starting work (Preferred)

Education:
• Diploma (Preferred)

Experience:
• Hotel: 3 years (Preferred)
• total work: 3 years (Preferred)

Work Location: In person