Kitchen Operations

- Planning, organizing, and supervising all kitchen operations.
- Ensure consistency in food quality, taste, presentation, and portion control.
- Supervise daily food preparation and service.
- Ensure all dishes are prepared according to standard recipes and specifications.
- Coordinate with restaurant, banquet, and room service teams for smooth operations.
- Monitor kitchen workflow during peak service hours.

Food Production

- Prepare and supervise à la carte, buffet, banquet, and special event menus.
- Maintain proper mise en place before service.
- Monitor food freshness and quality.
- Ensure timely preparation and dispatch of orders.
- Minimize food wastage through effective planning.

Team Management

- Supervise and motivate kitchen staff.
- Allocate daily duties and responsibilities.
- Conduct on-the-job training and coaching.
- Evaluate staff performance and provide feedback.
- Maintain discipline and teamwork within the kitchen.

Food Cost Control

- Monitor food cost and portion control.
- Reduce kitchen waste through effective inventory management.
- Check daily consumption and requisitions.
- Assist in menu costing and pricing.
- Monitor stock rotation using FIFO/FEFO principles.





Hygiene & Food Safety

- Ensure compliance with FSSAI regulations and HACCP standards.
- Maintain cleanliness of kitchen equipment and workstations.
- Ensure proper food storage temperatures.
- Conduct regular hygiene inspections.
- Monitor pest control and sanitation practices.

Inventory & Purchasing

- Verify daily requisitions and stock issues.
- Assist in receiving and inspecting food deliveries.
- Ensure proper storage of raw materials.
- Participate in monthly inventory and stock verification.
- Report shortages and damaged goods to the Executive Chef.

Menu Development

- Assist in creating seasonal menus and promotions.
- Develop current recipes and improve existing dishes.
- Conduct food trials and tasting sessions.
- Standardize recipes and portion sizes.

Guest Satisfaction

- Ensure prompt handling of guest food requests and dietary requirements.
- Address guest complaints related to food quality promptly.
- Maintain consistency in presentation and taste.

Pay: ₹35,000.00 - ₹40,000.00 per month

Benefits:

- Food provided
- Paid sick time

Work Location: In person

📌 Sous Chef (India)
🏢 RUBY HOTEL
📍 India