The Sous Chef will assist the Head Chef in managing daily kitchen operations, food quality, and team coordination. You will oversee food preparation, plating, hygiene, and inventory. Key focus on Indian, Odia, and multi-cuisine for restaurant and banquet services.
Key Responsibilities:
Supervise kitchen staff and ensure SOP compliance
Manage food costing, wastage & stock
Support menu planning and recent dish development
Maintain FSSAI hygiene and safety standards
Handle high-volume service during events & festivals