Key Responsibilities
- Supervise and coordinate kitchen staff in preparing and presenting Continental dishes.
- Ensure consistency and quality in taste, presentation, and portion control.
- Innovate and contribute to menu development with seasonal and trend-driven Continental recipes.
- Maintain high standards of hygiene, food safety, and kitchen cleanliness.
- Monitor inventory levels and assist in ordering supplies and ingredients.
- Train and mentor junior chefs and kitchen staff.
- Assist in managing kitchen schedules, workflow, and staff performance.
- Collaborate with the Executive Chef on cost control and waste reduction strategies.
- Ensure compliance with health and safety regulations.
Required Skills & Qualifications
- Proven experience as a Sous Chef or Senior Chef de Partie specializing in Continental cuisine.
- Culinary degree or equivalent professional certification.
- Strong knowledge of European cooking techniques and ingredients.
- Excellent leadership and team management skills.
- Ability to work under pressure in a fast-paced environment.
- Creative flair and a passion for food innovation.
- Familiarity with kitchen software and inventory systems is a plus.
Job Type: Full-time
Pay: ₹45,000.00 - ₹50,000.00 per month
Benefits:
- Food provided
- Provident Fund
Experience:
- Cooking: 5 years (Required)
Work Location: In person
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