Sous Chef

Job description

Key Responsibilities:

  Assist the Executive Chef: Support the Executive Chef in all aspects of kitchen operations,
including menu planning, food preparation, and inventory management. 

 Food Preparation: Oversee daily food preparation and presentation to ensure consistent
quality and adherence to recipes and standards. 

 Team Leadership: Supervise and train kitchen staff, ensuring a cohesive team environment
and efficient workflow.

  Quality Control: Maintain high standards of hygiene, sanitation, and food safety. Conduct
regular inspections and audits.

  Inventory Management: Manage stock levels, order supplies, and ensure proper storage of
ingredients to minimize waste and control costs. 

 Menu Development: Contribute to menu design and development, incorporating seasonal
ingredients and current culinary trends.

  Customer Satisfaction: Ensure that all dishes leaving the kitchen meet the company's
standards for quality and presentation. Address customer feedback promptly and
professionally.

  Compliance: Ensure compliance with all health and safety regulations, as well as company
policies and procedures. 

Qualifications: 

 Education: Degree/Diploma in Culinary Arts or a related field from a recognized institution.

  Experience: Minimum of 5 years of experience in a professional kitchen, with at least 2 years
in a supervisory role.

 Experience in a high-volume or flagship store environment is a plus.

Apply now- 

sakshi.rathore@white-force.in

9329931737