Sous Chef

• Staff Supervision: Directs kitchen staff, assigns station duties, and steps in to cover absent workers.
• Quality Control: Inspects food taste, portion size, and presentation before it reaches the customer.
• Kitchen Operations: Manages inventory, orders supplies, and oversees kitchen prep and closing procedures.
• Training and Mentoring: Trains new cooks and enforces workplace discipline and safety regulations.
• Leadership in Absence: Takes full charge of the kitchen when the executive or head chef is off-site
• Designing and updating the food selection based on seasonal ingredients, dietary trends, and costs.
• Creating new dishes that align with the restaurant's style
• Overseeing the cooking process to ensure every dish meets high standards of taste and presentation.
• Inspecting plates before they leave the kitchen for service.
• Tracking food supplies, ingredients, and equipment.

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• Enforcing strict sanitation rules and local health codes.
• Maintaining a clean and hazard-free workspace for all staff.

Pay: ₹22,000.00 - ₹28,000.00 per month

Benefits:

• Flexible schedule
• Food provided

Ability to commute/relocate:

• Painkulam, Thrissur, Kerala: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Hotel: 6 years (Required)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)
• Overnight Shift (Preferred)

Work Location: In person