Job Description
A multi-outlet hospitality group based in Chandigarh, offering dining and kitchen services across its restaurants. The Sous Chef will share culinary operations and kitchen management responsibilities, working closely with the head chef and kitchen team at the group's outlets.
Key Responsibilities:
• Supervise daily kitchen operations and food preparation across outlets
• Prepare and plate Continental cuisine to required standards
• Lead, train and schedule the kitchen brigade
• Manage kitchen inventory, ordering and vendor coordination
• Maintain food safety, hygiene and quality control standards
• Control food cost and reduce wastage
Requirements
• Qualification: Hotel Management degree or diploma (BHM / Diploma in Hotel Management)
• Experience: Proven experience in Continental cuisine and kitchen management
• Strong team leadership skills
• Package: 12 lakh+ per year
Qualification & Skills Required
Qualification
BHM-Hotel Management / Diploma (Graduation / Diploma)
(Hotel Management)
Skills Required
Leadership
Inventory Management
Vendor Management
Work Under Pressure
Continental Cuisine