Sous Chef

• Assist the Executive Chef in overall kitchen operations
• Supervise all kitchen sections (Indian, Continental, Bakery, Garde Manger, etc.)
• Ensure smooth service during buffet, à la carte, banquets, and room service
• Maintain 5-star presentation and food quality standards
• Ensure taste, portion size, and plating meet luxury hotel standards
• Conduct regular tasting and quality checks
• Monitor consistency across all shifts
• Monitor daily stock usage
• Assist in ordering raw materials
• Reduce wastage and control food cost percentage
• Coordinate with the purchase department
• Ensure strict compliance with FSSAI guidelines
• Plan and execute large banquet functions
• Coordinate with sales & banquet team
• Ensure timely production for weddings, conferences, and VIP events
• Maintain daily production sheets
• Control staff attendance
• Assist in menu planning and costing
• Report directly to Executive Chef
• Handle VIP guest requests personally
• Innovate new dishes and seasonal menus
• Maintain international standards of service
• Step in as Acting Executive Chef when required
• Maintain HACCP procedures
• Supervise kitchen cleanliness and equipment maintenance

Pay: ₹35,000.00 - ₹45,000.00 per month

Benefits:

• Food provided

Work Location: In person