21 Aug
|
Fern hotels
|
India
- Food Preparation & Quality: Supervise cooking, ensure consistency in taste, presentation, and hygiene standards.
- Staff Management: Allocate duties, train and mentor junior chefs, and maintain discipline.
- Inventory & Cost Control: Monitor stock, reduce wastage, and manage food costs.
- Guest Satisfaction: Handle special requests, dietary needs, and resolve complaints.
Pay: ₹40,000.00 - ₹62,977.53 per month
Work Location: In person
📌 Sous Chef (India)
🏢 Fern hotels
📍 India