Senior Sous Chef

Roles and Responsibilities

• Second to Executive Chef in managing kitchen operations, ensuring high-quality food production and presentation.
  
• Oversee daily menu planning, inventory management, and catering services to meet customer demands.

• Manage , Train, Lead and Quality Control an effective and efficient Kitchen team.
  
• Develop and implement effective food costing strategies to minimize waste and optimize profitability.
  
• Ensure compliance with health, safety, and hygiene standards through regular audits and training programs.
  
• Collaborate with other departments (CS & Logistics) to ensure seamless service delivery.
  

Desired Candidate Profile

• 5-10 years of experience as a senior chef or similar role in a hotel or restaurant setting.
  
• Strong knowledge of bakery products, continental cuisine, Indian cuisine, nutrition principles, food processing techniques.
  
• Excellent team management skills with ability to lead by example; strong communication skills for effective collaboration with colleagues.

• Comfort and proficiency in using Excel or computers in general for Menu Planning and Management of logistics in relation to the food production.