Staff Management: Hire, train, schedule, and mentor kitchen workers like sous chefs and line cooks.
Quality Control: Inspect prep work and final plates to maintain taste, safety, and consistency.
Cost & Inventory Control: Manage food and labor budgets, order supplies, and reduce kitchen waste.
Safety Compliance: Enforce strict health, hygiene, and sanitation rules
Culinary Mastery: Advanced cooking skills and deep knowledge of food safety and kitchen operations.
Leadership: Robust communication and motivational skills to run a high-pressure team.
Business Acumen: Experience with food cost percentages, inventory software, and financial planning.
Experience: Usually 5+ years of kitchen experience, including prior work as a sous chef or chef de cuisine.
📌 Sous Chef Mumbai
🏢 GOURMET INVESTMENTS
📍 Mumbai
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