Sous Chef Responsibilities:

- Ensuring promptness, freshness and quality of dishes.
- Coordinating cooks' tasks.
- Implementing hygiene policies and examining equipment for cleanliness.
- Designing new recipes, planning menus and selecting plate presentation.
- Reviewing staffing levels to meet service, operational and financial objectives.
- Hiring and training kitchen staff, such as cooks, food preparation workers
- Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
- Setting and monitoring performance standards for staff.
- Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Requirements:

- 5+ years experience in similar position.
- Advanced knowledge of food profession principles and practices.
- Candidate must be able to come in for an interview at Mumbai
- Excellent knowledge of BOH systems, ordering and inventory.
- Ability to meet deadlines.
- Available to work on call, shifts, after hours, over weekends and on public holidays.

Pay: ₹61,000.00 - ₹75,000.00 per month

Advantages:

- Food provided
- Health insurance
- Paid time off
- Provident Fund

Work Location: In person

📌 Sous Chef (India)
🏢 Gallops Restaurant
📍 India