Roles and Responsibility
Assist the Head Chef in planning and preparing menus for special events and functions.
Develop and implement recent recipes and menu ideas to enhance culinary offerings.
Manage kitchen operations, including food preparation, cooking, and service.
Supervise and train junior kitchen staff to ensure high-quality food production.
Maintain high standards of quality, presentation, and safety in the kitchen.
Collaborate with other departments to ensure seamless service delivery.

Job Requirements
Proven experience as a Sous Chef or similar role in a qualified kitchen environment.
Solid knowledge of food preparation, cooking techniques, and menu planning.
Excellent leadership and communication skills, with the ability to motivate and manage teams.
Ability to work under pressure and meet deadlines in a fast-paced environment.
Familiarity with kitchen equipment and technology, including point-of-sale systems.
Commitment to delivering exceptional customer service and ensuring high levels of customer satisfaction.

📌 Sous Chef Karnataka
🏢 Nashcon Placement
📍 Karnataka