Key Responsibilities
Assist the Head Chef in managing overall kitchen operations.
Supervise all kitchen sections and ensure operational efficiency.
Lead, train, and motivate kitchen staff.
Ensure consistent food quality, taste, and presentation.
Monitor food costs, wastage, and inventory levels.
Conduct daily kitchen briefings and staff allocation.
Ensure compliance with hygiene, health, and safety regulations.
Assist in menu engineering, costing, and recent dish development.
Handle guest feedback related to food quality when required.
Take charge of kitchen operations in the absence of the Head Chef.
Maintain discipline, productivity, and kitchen standards at all times.

Preferrence
0- 3 years of skilled kitchen experience.
Minimum 2 years in a leadership role (CDP/Sous Chef).
Strong leadership,



communication, and problem-solving skills.
Experience in café, healthy food, and high-volume restaurant operations.
Sound knowledge of food costing, inventory management, and kitchen administration.
Ability to thrive under pressure and lead large teams.

Key Performance Indicators (KPIs)
Food Quality & Consistency
Kitchen Hygiene Audit Scores
Wastage Control
Staff Productivity & Training
Customer Satisfaction Scores

Pay: ₹12,000.00 - ₹25,000.00 per month

Perks:
Cell phone reimbursement
Food provided
Paid sick time
Paid time off

Work Location: In person

📌 Sous Chef Nashik
🏢 Brotein Bistro
📍 Nashik