Key Responsibilities

1. Assist the Head Chef in managing daily kitchen operations and ensuring smooth functioning.

2. Prepare and oversee Pan-Asian dishes while maintaining consistency in taste, quality, and presentation.

3. Ensure adherence to standard recipes, portion control, and food preparation guidelines.

4. Manage kitchen staff, delegate responsibilities, and ensure effective team coordination.

5. Monitor food costs, inventory, stock management, and minimise food wastage.

6. Maintain high standards of food safety, hygiene, and sanitation in compliance with HACCP guidelines.

7. Ensure timely food preparation and service during peak business hours.

8. Conduct regular checks on food quality, freshness, and presentation.

9. Train and develop kitchen team members on cooking techniques and operational standards.

10.



Coordinate with the Head Chef and restaurant management to ensure smooth kitchen operations.

Candidate Requirements

- 58 years of experience in kitchen operations, preferably in Pan-Asian cuisine.

- Strong knowledge of Chinese and other Asian cooking techniques.

- Experience in premium casual dining, fine dining, or reputed restaurant brands.

- Valuable understanding of food costing, inventory management, and kitchen budgeting.

- Strong leadership, communication, and team management skills.

- Knowledge of food safety, hygiene, and HACCP standards.

- Hotel Management qualification or equivalent culinary education preferred.Role & responsibilities

Preferred candidate profile

📌 Sous Chef (Gurugram)
🏢 GOURMET INVESTMENTS
📍 Gurugram