Key responsibilities of a Chinese Sous Chef:
- Assisting the Executive Chef:Supporting the Executive Chef in all kitchen operations, including menu planning, food preparation, and staff management.
- Overseeing Kitchen Operations:Supervising and coordinating the activities of cooks and other kitchen staff to ensure smooth and efficient service.
- Maintaining Quality Standards:Ensuring that all food items are prepared and presented according to established recipes, standards, and plating guides, paying attention to detail in terms of flavor, appearance, and consistency.
- Training and Development:Training kitchen staff on cooking techniques, food safety, hygiene, and other relevant procedures.
- Food Safety and Sanitation:Ensuring compliance with all food safety and hygiene regulations, including proper handling and storage of food items, as well as maintaining a clean and organized kitchen environment.
- Inventory Management:Monitoring inventory levels, ordering supplies, and managing food costs.
- Menu Development:Assisting in the development of new dishes, menu items, and special event menus, and participating in food tastings.
- Cost Control:Monitoring food costs, minimizing waste, and controlling expenses within the kitchen budget.
- Customer Satisfaction:Ensuring that all dishes are prepared to the highest standards of quality and taste, and that customer requests and special needs are accommodated.
- Communication and Teamwork:Maintaining open communication with the Executive Chef and other kitchen staff, and fostering a positive and collaborative work environment.
Job Type: Full-time
Pay: ₹20,000.00 - ₹25,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person