27 Oct
|
Tusaj Lifestyle
|
New Delhi
27 Oct
Tusaj Lifestyle
New Delhi
- Hot Pot Preparation: Prepare and maintain high-quality hot pot broths, stocks, dipping sauces, and flavour profiles.
- Ingredient Management: Ensure proper handling and preparation of meat, seafood, vegetables, tofu, dumplings, and noodles.
- Production Planning: Manage daily mise en place, batch preparation, and kitchen production schedules.
- Recipe Standardisation: Develop and implement recipes and SOPs to maintain consistent food quality across all outlets.
- Menu Development: Conduct trials and develop signature broths, sauces, and creative menu items.
- Cost Control: Monitor food costs, ingredient yield, wastage, portion sizes, and inventory.
- Food Safety & Hygiene: Maintain hygiene standards, cold-chain management, and allergen control procedures.
- Team Leadership: Train and supervise kitchen staff while ensuring operational discipline and smooth kitchen operations.
📌 Executive Sous Chef (New Delhi)
🏢 Tusaj Lifestyle
📍 New Delhi