Roles and Responsibility

- Assist the Head Chef in planning and preparing menus for special events and functions.
- Develop and implement new 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.
- Strong 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 (Bengaluru)
🏢 Nashcon Placement
📍 Bengaluru