Responsibilities :
Prepare authentic Indian dishes.
Supervise kitchen staff during operations.
Maintain food quality and consistency.
Ensure hygiene and food safety standards.
Manage inventory and reduce food wastage.
Assist the Executive Chef in menu planning.
Requirements :
Experience as a Sous Chef or Senior CDP.
Expertise in North Indian and Tandoor cuisine preferred.
Solid leadership and communication skills.
Ability to work under pressure.
Benefits :
Competitive salary
Staff meals
Accommodation
Career growth prospects
Pay: Up to ₹35,000.00 per month
Perks :
Food provided
Work Location: In person
📌 Sous Chef Indian Cuisine Motihari (India)
🏢 Hotel Rudra Regency
📍 India
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