Sous Chef

• Kitchen Operations: Supervise prep work, line cooking, and station management across hot and cold sections.
• Quality Control: Inspect taste, plating, and portion sizes to meet luxury hotel standards.
• Staff Management: Train junior cooks, schedule duty rosters, and delegate tasks.
• Inventory Control: Monitor stock levels, track waste, and apply FIFO (First-In, First-Out) methods.
• Safety & Hygiene: Enforce HACCP, FSSAI, and clean sanitation protocols.

Requirements & Qualifications

• Experience: 4 to 7 years of professional culinary experience, including time as a Chef de Partie (CDP).
• Education: Diploma or Degree in Culinary Arts or Hotel Management.
• Skills: Strong leadership, crisis management, and deep knowledge of multiple global cuisines.

Pay: From ₹40,000.00 per month

Benefits:

• Cell phone reimbursement
• Food provided
• Health insurance
• Provident Fund

Experience:

• 1month: 3 years (Preferred)

Language:

• Tamil (Required)
• English (Preferred)
• Hindi (Preferred)

Work Location: In person