Sr. Sous Chef

• Supervise and coordinate the work of line cooks, prep cooks, and kitchen assistants.
• Ensure food is prepared and presented according to recipes, quality standards, and presentation guidelines.
• Monitor food quality, taste, and portion sizes before dishes are served.
• Train, mentor, and evaluate kitchen staff on cooking techniques, food safety, and workplace procedures.
• Create staff schedules and assign daily kitchen duties.
• Maintain inventory, monitor stock levels, and assist with ordering food and kitchen supplies.
• Minimize food waste and control food costs through proper inventory management.
• Ensure compliance with food safety, sanitation, and hygiene regulations.
• Inspect kitchen equipment and report maintenance or repair needs.
• Collaborate with the management to develop and update menus, including seasonal and special offerings.
• Handle customer feedback related to food quality and resolve kitchen-related issues promptly.
• Ensure all health and safety policies are followed by kitchen staff.
• Maintain a clean, organized, and efficient kitchen environment.
• Strong culinary knowledge and cooking techniques.
• Leadership and team management abilities.
• Excellent organizational and time management skills.
• Ability to work under pressure in a fast-paced environment.
• Knowledge of food safety standards (e.g., HACCP).
• Inventory and cost control experience.
• Effective communication and problem-solving skills.
• Attention to detail and commitment to quality.
• Minimum 15 years of experience in hotel industry. 05 years in senior role.

Pay: ₹40,000.00 - ₹55,000.00 per month

Benefits:

• Food provided

Education:

• Diploma (Required)

Experience:

• Hotel: 10 years (Required)

Work Location: In person