Kitchen Operations

- Oversee daily kitchen operations and food preparation.
- Ensure dishes are prepared according to company recipes, standards, and presentation guidelines.
- Coordinate with FOH to ensure timely service.
- Take charge of the kitchen in the absence of the Executive/Head Chef.

2. Team Management

- Supervise and guide CDPs, DCDPs, Commis and kitchen helpers.
- Allocate workstations and responsibilities based on business requirements.
- Monitor employee performance, discipline, grooming and attendance.
- Train and coach junior kitchen team members.

3. Food Quality & Safety

- Maintain consistency in taste, quality, portion size and presentation.
- Ensure compliance with food safety, hygiene and sanitation standards.
- Conduct regular checks of food storage, temperature and expiry dates.
- Minimize food wastage and ensure proper handling of ingredients.

4. Inventory & Cost Control





- Monitor daily ingredient requirements and coordinate with the Chef/Store team.
- Control food wastage and portioning.
- Assist with stock taking and inventory management.
- Ensure proper utilization of ingredients to maintain food cost.

5. Menu & Product Development

- Support the Executive Chef in menu planning and new dish development.
- Assist in recipe standardization and testing.
- Suggest improvements based on guest feedback and operational requirements.

6. Coordination

- Coordinate with the Restaurant Manager, FOH team, Purchase and Stores.
- Ensure adequate mise en place before service.
- Communicate kitchen requirements and operational issues to management.

Pay: ₹35,000.00 - ₹45,000.00 per month

Advantages:

- Food provided
- Provident Fund

Work Location: In person

📌 Sous Chef (Bengaluru)
🏢 Red Apple Kitchen Consultancy
📍 Bengaluru