Kitchen Operations: Supervise prep work, line cooking, and station management across hot and cold sections.
Quality Control: Inspect taste, plating, and portion sizes to meet luxury hotel standards.
Staff Management: Train junior cooks, schedule duty rosters, and delegate tasks.
Inventory Control: Monitor stock levels, track waste, and apply FIFO (First-In, First-Out) methods.
Safety & Hygiene: Enforce HACCP, FSSAI, and clean sanitation protocols.

Requirements & Qualifications
Experience: 4 to 7 years of qualified culinary experience, including time as a Chef de Partie (CDP).
Education: Diploma or Degree in Culinary Arts or Hotel Management.
Skills: Solid leadership, crisis management, and deep knowledge of multiple global cuisines.

Pay: From ₹40,000.00 per month

Perks
Cell phone reimbursement
Food provided
Health insurance
Provident Fund

Experience:
1month: 3 years (Preferred)

Language:
Tamil (Required)
English (Preferred)
Hindi (Preferred)

Work Location: In person

📌 Sous Chef Koyambedu (India)
🏢 Hotel Jaya pushpam
📍 India