Job Description
Role Overview:
With Indian kitchen background, knowledge of all logs & food safety hygiene & sanitation, planning, recipe management, cost control.
Key Responsibilities:
Station Management: Manage and maintain a clean and organized workstation. Ensure all equipment and utensils are sanitized and in proper working order.
Quality Control: Monitor the quality and presentation of food before it is sent out to customers. Make adjustments as needed to meet our high standards.
Collaboration: Work collaboratively with other kitchen staff to support efficient kitchen operations and meet service demands.
Safety and Hygiene: Adhere to food safety and hygiene regulations at all times. Follow proper handling, storage, and sanitation procedures.
Inventory: Assist in the inventory management process, including stock rotation and replenishment.
Qualifications:
Experience:
Sous Chef : Minimum 2-3 years of experience in a professional kitchen with a focus on South or North Indian cuisine.
Skills:
Strong knowledge of South or North Indian cooking techniques and ingredients.
Ability to work efficiently in a fast-paced environment.
Basic understanding of food safety and hygiene practices.
Personal Traits:
Passionate about Indian cuisine and culinary arts.
Team player with a positive attitude.
Strong work ethic and willingness to learn and grow.
Education:
Culinary diploma or relevant training is preferred but not mandatory.
What We Offer:
Competitive salary based on experience and skill level.
Opportunities for career growth and advancement.
A dynamic and supportive work environment.
Staff meals and accomodation.
Job Type: Full-time
Pay: ₹50,000.00 - ₹55,000.00 per month
Benefits:
• Health insurance
• Provident Fund
Schedule:
• Day shift
Experience:
• total work: 4 years (Preferred)
Work Location: In person
With Indian kitchen background, knowledge of all logs & food safety hygiene & sanitation, planning, recipe management, cost control.
Key Responsibilities:
Station Management: Manage and maintain a clean and organized workstation. Ensure all equipment and utensils are sanitized and in proper working order.
Quality Control: Monitor the quality and presentation of food before it is sent out to customers. Make adjustments as needed to meet our high standards.
Collaboration: Work collaboratively with other kitchen staff to support efficient kitchen operations and meet service demands.
Safety and Hygiene: Adhere to food safety and hygiene regulations at all times. Follow proper handling, storage, and sanitation procedures.
Inventory: Assist in the inventory management process, including stock rotation and replenishment.
Qualifications:
Experience:
Sous Chef : Minimum 2-3 years of experience in a professional kitchen with a focus on South or North Indian cuisine.
Skills:
Strong knowledge of South or North Indian cooking techniques and ingredients.
Ability to work efficiently in a fast-paced environment.
Basic understanding of food safety and hygiene practices.
Personal Traits:
Passionate about Indian cuisine and culinary arts.
Team player with a positive attitude.
Strong work ethic and willingness to learn and grow.
Education:
Culinary diploma or relevant training is preferred but not mandatory.
What We Offer:
Competitive salary based on experience and skill level.
Opportunities for career growth and advancement.
A dynamic and supportive work environment.
Staff meals and accomodation.
Job Type: Full-time
Pay: ₹50,000.00 - ₹55,000.00 per month
Benefits:
• Health insurance
• Provident Fund
Schedule:
• Day shift
Experience:
• total work: 4 years (Preferred)
Work Location: In person
💡 Quick Summary
Seeking a career-building opportunity? The Sous Chef position is now open for candidates interested in the Cook / Chef Jobs sector. This role in Bangalore offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in Cook / Chef Jobs is a plus.
