Sous Chef
Sous Chef
Posted on :
11-06-2025
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1 Vacancy
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Job Description
Were Looking for a Sous Chef who will ensure smooth daily operations maintain food quality and hygiene and contribute to innovative menu development. International experience is a plus.
Location: Sarjapur Bangalore.
Key Responsibilities:
- Assist the Executive Chef in managing daily kitchen operations with precision and efficiency.
- Maintain strict hygiene quality and safety standards in the kitchen.
- Ensure consistency in taste presentation and availability of menu items.
- Monitor food costs inventory and wastage ensuring profitability.
- Train and mentor the junior culinary team fostering a high-performance environment.
- Collaborate with suppliers and procurement to ensure top-quality ingredients.
- Handle customer feedback and kitchen performance to continuously refine operations.
Ideal Candidate Profile:
- Graduate from OCLD Le Cordon Bleu or other premier culinary institutes.
- 6-10 years of experience in high-end hotels caf s or chef-run kitchens.
- Minimum 4 years as a Sous Chef or equivalent leadership role.
- Strong skills in menu development cost control and operations management.
- Entrepreneurial mindset with a passion for customer satisfaction and innovation.
- Strong leadership training and team management abilities.
- International experience is a plus.
hazard analysis and critical control points (haccp),leadership,supplier relationship management,food costing,menu planning,recipe innovation,customer feedback management,menu development,cost management,training,sous chef,culinary,food preparation,menu engineering,team management,cost control,hygiene standards,operations management
Employment Type
Full Time
Key Skills
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