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.
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.
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.
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.
Menu & Product Development
Support the Executive Chef in menu planning and current dish development.
Assist in recipe standardization and testing.
Suggest improvements based on guest feedback and operational requirements.
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 (India)
🏢 Red Apple Kitchen Consultancy
📍 India