Sous Chef

Key Responsibilities

• Cooking Techniques: Use traditional methods like dum (slow-cooking) and precise layering to get the right flavor and texture.
• Recipe Standardization: Keep the taste, spice levels, and presentation the same for every single order.
• Kitchen Operations: Manage workflow, coordinate with other kitchen helpers, and ensure fast service during peak hours.
• Quality and Hygiene: Follow strict food safety rules, check storage temperatures, and keep the cooking station clean.
• Ingredient Management: Help source quality rice, meats, and fresh spices while managing kitchen costs.

Job Requirements

• Experience: Usually 1 to 4+ years of commercial cooking experience in a hotel, restaurant, or cloud kitchen.
• Skills: Deep knowledge of authentic spice blends and large-scale bulk cooking.
• Physical Stamina: Ability to stand for long hours and lift heavy cooking pots.

Pay: ₹20,000.00 - ₹35,000.00 per month

Benefits:

• Food provided

Work Location: In person