Executive Sous Chef

Budget is Upto +.60 LPA Job Summary: The sous chef works closely with the head chef to ensure the smooth operation of the kitchen. They are responsible for supervising the kitchen staff, assisting in menu planning and development, maintaining high culinary standards, and ensuring compliance with health and safety regulations. Key Responsibilities: • Assist in Menu Planning and Development: • Collaborate with the head chef to create new dishes and update existing menus. • Contribute creative ideas for menu items, taking into account seasonal ingredients, dietary restrictions, and customer preferences. • Ensure that menu items are prepared according to standardized recipes and portion sizes. • Supervise Kitchen Staff: • Provide guidance and leadership to the kitchen team, including line cooks, prep cooks, and kitchen assistants. • Delegate tasks effectively, ensuring that each staff member understands their responsibilities. • Train new kitchen staff on cooking techniques, food safety procedures, and kitchen protocols. • Food Preparation and Cooking: • Oversee food preparation activities, including butchering, cooking, and plating. • Monitor the quality of ingredients and finished dishes to maintain high culinary standards. • Ensure that all food items are prepared in a timely manner and meet customer expectations. • Inventory Management: • Assist in managing food inventory levels, including ordering and receiving supplies. • Monitor food costs and waste to optimize kitchen efficiency and profitability. • Rotate stock and ensure proper storage of perishable items to minimize spoilage. • Maintain Health and Safety Standards: • Adhere to all health and safety regulations, including proper food handling and sanitation practices. • Conduct regular inspections of the kitchen to identify and address any safety hazards. • Train kitchen staff on safe work practices and ensure compliance with regulations. • Collaborate with Other Departments: • Coordinate with front-of-house staff to ensure smooth service and timely delivery of meals. • Communicate effectively with the purchasing department to manage inventory and order supplies as needed. • Work closely with the pastry chef or other specialized chefs to coordinate menu offerings.