- Develop recent menu options based on seasonal changes and customer demand.
- Assist with the preparation and planning of meal designs.
- Ensure that kitchen activities operate in a timely manner.
- Resolve customer problems and concerns personally.
- Monitor and record inventory, and if necessary, order new supplies.
- Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
- Recruit and train new kitchen employees to meet restaurant and kitchen standards.
- Create schedules for kitchen employees and evaluate their performance.
- Adhere to and implement sanitation regulations and safety regulations.
- Manage the kitchen team in the executive chef's absence.
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Pay: ₹35,000.00 - ₹40,000.00 per month
Benefits:
- Flexible schedule
- Food provided
- Provident Fund
Work Location: In person
📌 Sous Chef (India)
🏢 Ramee Hospitality
📍 India
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