Key ResponsibilitiesKitchen Operations

- Assist the Executive Chef in daily kitchen management and operations.

- Supervise food preparation and ensure consistency in taste, presentation, and quality.

- Ensure timely preparation and service during restaurant operations, events, and group bookings.

- Coordinate with all kitchen sections including Indian, Continental, Tandoor, Bakery, and Butchery.

- Monitor mise en place and kitchen readiness before service.

Team Management

- Supervise and guide CDPs, DCDPs, Commis, and kitchen helpers.

- Conduct staff training on recipes, SOPs, plating standards, and hygiene practices.

- Prepare staff duty rosters and manage shift operations.

- Maintain discipline, motivation, and teamwork within the kitchen.

Food Quality & Hygiene

- Ensure all dishes are prepared according to approved recipes and standards.

- Maintain proper food handling and storage procedures.

- Ensure compliance with FSSAI, HACCP, and hygiene standards.

- Monitor cleanliness of kitchen equipment, storage areas, and workstations.

Inventory & Cost Control

- Monitor daily stock usage and kitchen inventory.

- Assist in controlling food cost, wastage, and pilferage.

- Coordinate with the purchase and store department for requisitions and stock management.

- Ensure proper portion control and yield management.

Menu Development





- Assist in menu planning and recipe standardization.

- Develop seasonal dishes and specialty menus.

- Support banquet, buffet, and special event menu execution.

- Introduce innovative ideas while maintaining brand identity.

Guest Satisfaction

- Ensure guest feedback related to food quality is addressed promptly.

- Maintain high standards of presentation and consistency.

- Coordinate with service staff for smooth kitchen-to-service communication.

Required Skills

- Strong knowledge of Indian and international cuisine

- Leadership and team management

- Food costing and inventory management

- Time management and multitasking

- Knowledge of hygiene and food safety standards

- Menu planning and kitchen organization

- Ability to work under pressure in a fast-paced environment

Qualifications

- Diploma/Degree in Hotel Management or Culinary Arts preferred

- Professional culinary certifications are an advantage

Experience Required

- 5–8 years of kitchen experience

- Minimum 2–3 years experience as Junior Sous Chef or Senior CDP

- Experience in luxury restaurants, hotels, or high-volume kitchens preferred

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

Advantages

- Flexible schedule

- Food provided

- Paid time off

Work Location: In person

📌 Sous Chef (Jaipur)
🏢 TATHASTU HOSPITALITY
📍 Jaipur