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

Perks:
Food provided
Paid sick time

Work Location: In person

📌 Sous Chef Aligarh
🏢 RUBY HOTEL
📍 Aligarh