Direct Walk-In For Senior CDP

Baba Hospitality

Summary:

The Sous Chef is responsible for supporting the Executive Chef in all aspects of kitchen operations, including daily restaurant service and banquet functions. The role involves supervising kitchen staff, ensuring food quality and consistency, managing food preparation and plating, and maintaining high standards of hygiene and safety.

Key Responsibilities:1. Culinary Operations

Assist the Executive Chef in planning and directing food preparation for both restaurant service and banquet events.

Ensure consistency and quality in taste and presentation across all dishes.

Oversee line cooks, prep cooks, and other kitchen staff during service and large-scale functions.

2. Banquet Coordination

Plan menus and production schedules for banquets and special events.

Collaborate with the events team to align kitchen output with banquet timelines and guest expectations.

Ensure efficient bulk cooking and timely execution during banquets and catering services.

3. Supervision & Training

Train and mentor junior kitchen staff; provide constructive feedback and hands-on guidance.

Delegate kitchen duties to ensure a smooth and efficient workflow.

Maintain discipline and professionalism within the kitchen team.

4. Inventory & Cost Control

Monitor food inventory levels and assist in purchasing ingredients while minimizing waste.

Help manage food and labor costs according to budget.

Ensure proper storage and labeling of all food items.

5. Hygiene & Safety

Enforce strict cleanliness and sanitation standards in compliance with health regulations.

Ensure that all equipment is maintained and functioning properly.

Conduct regular checks to uphold food safety and kitchen cleanliness.

Qualifications & Requirements:

Diploma or degree in Culinary Arts or related field.

3+ years of experience as a Sous Chef or in a similar leadership role in a restaurant or banquet kitchen.

Proven experience in high-volume cooking and plated service.

Strong leadership, communication.

• Experience

  3 - 7 Years

• No. of Openings

  5

• Education

  Secondary School, B.A, Bachelor of Hotel Management

• Role

  Senior CDP

• Industry Type

  Hotel / Restaurant / Hospitality

• Gender

  Male

• Job Country

  India

• Type of Job

  Full Time

• Work Location Type

  Work from Office

• Walk-in interview location

  RANCHI