Sous Chef - New Delhi, India - Innovative Talent Solutions
Description
Responsibilities:
- Develop new menu options based on seasonal changes and customer demand.
- Assist with the preparation and planning of meal designs.
- Ensure that kitchen activities operate in a timely manner.
- Resolve customer problems and concerns personally.
- Monitor and record inventory, and if necessary, order new supplies.
- Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
- Recruit and train new kitchen employees to meet restaurant and kitchen standards.
- Create schedules for kitchen employees and evaluate their performance.
- Adhere to and implement sanitation regulations and safety regulations.
- Manage the kitchen team in the executive chef's absence.
Requirements:
- 12 pass plus Hotel Management
- 810 years of experience in a similar role.
- Strong knowledge of cooking methods, kitchen equipment, and best practices.
- Good understanding of MS Office and restaurant software programs.
- Teamworkoriented with outstanding leadership abilities.
- Excellent communication and interpersonal skills.
Salary:
₹40, ₹45,000.00 per month
Schedule:
- Rotational shift
Ability to commute/relocate:
- Chennai,
Tamil Nadu:
Reliably commute or planning to relocate before starting work (required)
Experience:
- total work: 7 years (preferred)
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