Kitchen Operations

- Assist the Executive Chef in planning and directing food preparation activities.
- Supervise daily kitchen operations across all sections.
- Ensure consistency in food quality, taste, presentation, and portion control.
- Monitor food production for restaurant, banquet, room service, and buffet operations.
- Coordinate with other departments for smooth service during events and peak hours.

Staff Supervision

- Supervise chefs, cooks, and kitchen helpers.
- Train new kitchen staff on recipes, presentation, hygiene, and safety standards.
- Prepare staff schedules and manage shift duties.
- Maintain discipline and teamwork in the kitchen.

Food Quality & Hygiene

- Ensure compliance with food safety and sanitation standards such as HACCP.
- Monitor cleanliness of kitchen equipment, storage areas, and workstations.
- Check freshness and quality of ingredients.
- Maintain proper food storage and temperature control.

Inventory & Cost Control





- Assist in inventory management and stock rotation (FIFO method).
- Control food wastage and kitchen costs.
- Coordinate with purchasing department for ordering supplies.
- Monitor portion sizes and food cost percentages.

Menu Planning

- Assist in menu development and seasonal specials.
- Suggest current dishes and presentation ideas.
- Ensure menus meet hotel standards and guest expectations.

Guest Satisfaction

- Handle special guest requests and dietary requirements.
- Ensure timely preparation and delivery of food orders.
- Respond professionally to guest feedback regarding food quality.

Pay: ₹35,000.00 - ₹50,000.00 per month

Benefits :

- Food provided
- Health insurance
- Leave encashment
- Paid sick time
- Provident Fund

Work Location: Hybrid remote in Patna, Bihar

📌 Sous Chef (Patna)
🏢 The Panache ‘Sunny Star Hotels
📍 Patna