Sous Chef - Indian/South/Multi cuisine

Job Description – Sous Chef (Indian / South Indian / Multi-Cuisine)

Company: Joint Trip Hospitality Pvt. Ltd. – Uttam Lounge

Joint Trip Hospitality Pvt. Ltd. is seeking an experienced and dynamic Sous Chef specializing in Indian or South Indian or Multi-Cuisine to support and manage kitchen operations at Uttam Lounge. The ideal candidate should possess strong culinary skills, leadership abilities, and a passion for delivering exceptional dining experiences.

Designation: Sous Chef (Indian / South Indian / Multi-Cuisine)

Job Location:
Firozepur Jhirka, District Mewat (Nuh), Haryana – 122104

Facilities Provided:

• Accommodation provided by the company.
• One-time meal provided.

Key Responsibilities:

• Assist the Head Chef in managing daily kitchen operations.
• Prepare and oversee the preparation of Indian, South Indian, and Multi-Cuisine dishes while maintaining quality and consistency.
• Ensure timely food production and presentation as per the restaurant's standards.
• Supervise kitchen staff and allocate duties efficiently.
• Maintain high standards of food hygiene, sanitation, and safety practices.
• Monitor inventory levels and coordinate with the Purchase and Store department for requisition and stock management.
• Assist in menu planning, recipe standardization, and introducing new dishes.
• Minimize food wastage and ensure effective cost control measures.
• Train and mentor junior kitchen staff on cooking techniques, plating, and kitchen protocols.
• Ensure proper storage, handling, and utilization of food ingredients.
• Maintain cleanliness and organization within the kitchen at all times.
• Coordinate with service staff to ensure smooth and timely guest service.

Required Skills & Qualifications:

• Proven experience as a Sous Chef or Senior Chef in Indian, South Indian, or Multi-Cuisine kitchens.
• Strong knowledge of food preparation techniques, kitchen operations, and menu planning.
• Ability to lead and manage a kitchen team effectively.
• Good understanding of food safety and hygiene standards.
• Experience in inventory management and kitchen cost control.
• Ability to work efficiently in a fast-paced hospitality environment.

Candidate Details:

• Current Location: ___________________
• Current In-Hand Monthly Salary: ___________________
• Expected Salary: ___________________
• Designation: ___________________
• Notice Period: ___________________
• Years of Experience: ___________________