Sous Chef - Asian Cuisine

• Supervising Kitchen Staff:Overseeing line cooks, prep cooks, and kitchen assistants, ensuring they follow procedures and maintain quality standards.
• Food Preparation and Quality Control:Ensuring that food is prepared to the highest standards, meeting recipe specifications and presentation requirements.
• Inventory Management:Monitoring ingredient stock, ordering supplies, and ensuring freshness and quality of ingredients.
• Training and Development:Assisting in the training of new kitchen staff and providing guidance to existing team members.
• Maintaining Cleanliness and Safety:Ensuring the kitchen is clean, organized, and adheres to all health and safety regulations.
• Cost Control:Managing food costs and contributing to cost-saving measures within the kitchen.
• Menu Planning and Development:Collaborating with the head chef to create new dishes and menus.
• Event Catering:Overseeing catering operations for special events, ensuring high-quality food and service.
• Following Recipes:Accurately following recipes to ensure consistent quality and taste across all dishes.

Job Type: Full-time

Pay: ₹30,000.00 - ₹50,000.00 per month

Work Location: In person