Sous Chef- Rajahmundry

1. Kitchen Management:

• Collaborate with the head chef to plan and execute daily kitchen operations.
• Supervise and coordinate kitchen staff activities ensuring a smooth workflow.
• Assist in the development of standard operating procedures and kitchen policies.

1. Menu Planning and Execution:

• Contribute to menu development and create new dishes in collaboration with the head chef.
• Oversee the preparation and presentation of dishes ensuring consistency and adherence to recipes.
• Monitor food quality and ensure that all dishes meet the established standards.

1. Staff Training and Development:

• Train and mentor kitchen staff providing guidance on culinary techniques and safety procedures.
• Conduct regular performance evaluations and provide constructive feedback to kitchen team members.
• Collaborate with the head chef to organize training sessions and workshops.

1. Inventory Management:

• Assist in managing food inventory ensuring optimal stock levels and minimizing waste.
• Monitor the freshness and quality of ingredients rotating stock as needed.
• Collaborate with the procurement team to source highquality ingredients at competitive prices.

1. Food Safety and Sanitation:

• Ensure compliance with food safety regulations and maintain a clean organized and sanitary kitchen environment.
• Implement and enforce hygiene and safety standards including the proper use of kitchen equipment.

1. Collaboration with Other Departments:

• Work closely with the frontofhouse staff to coordinate service and address customer feedback.
• Collaborate with other kitchen staff such as pastry chefs and line cooks to ensure seamless operations.

1. Adherence to Budgets and Cost Control:

• Assist in monitoring and controlling kitchen expenses within budgetary constraints.
• Implement costeffective measures without compromising on food quality.

• Proven experience as a Sous Chef or in a similar leadership role.
• Culinary degree or equivalent work experience.
• Knowledge of culinary techniques food safety and sanitation.
• Strong leadership and communication skills.
• Ability to work in a fastpaced environment and make quick decisions.

chef,food safety,preparation