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 recent 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 recent 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

Advantages :
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