Core Responsibilities

- Kitchen Management : Directly supervise, schedule, and train kitchen personnel.
- Operational Control : Oversee food preparation, plating, and service to ensure quality, consistency, and speed.
- Menu & Inventory : Assist in creating, testing, and pricing recent menu items. Manage food inventory, ordering, and ingredient stock levels.
- Health & Safety : Ensure compliance with all food safety, sanitation, and health regulations.
- Troubleshooting : Resolve kitchen issues, such as equipment failure or staff shortages, promptly.
- Leadership : Foster a positive team environment and discipline staff according to company policy.

Required Skills and Qualifications

- Culinary Expertise : In-depth knowledge of culinary techniques and kitchen operations.
- Leadership & Communication : Ability to manage a team under high-pressure, fast-paced conditions.
- Problem-Solving : Strong skills to handle last-minute, unexpected issues.
- Education : Culniary degree preferable. Previous experience as a line cook or chef de partie a must

Job Types : Full-time, Permanent

Pay: ₹45,000.00 - ₹50,000.00 per month

Benefits :

- Food provided

Work Location: In person

📌 Sous Chef (Goregaon)
🏢 Bayleaf Cafe E Resto
📍 Goregaon