Job Description

Job title: Sous ChefExperience: 5-6 yearsLocation: Jodhpur, RajasthanDate of Joining: AugustJob OverviewWe are seeking a talented and experienced Sous Chef for a full-time position located in Jodhpur. This mid-level role requires a maximum of 6 years of work experience. The ideal candidate will demonstrate culinary creativity, leadership abilities, and effective time management skills. The employment type for this position is full-time.Qualifications and Skills

• Proven culinary expertise with a strong portfolio showcasing creativity and skill.
• Solid leadership skills to effectively manage and inspire kitchen staff.
• Excellent time management abilities to handle multiple tasks and prioritize effectively.
• Experience in menu planning and creation to deliver enjoyable and diverse culinary experiences.
• Comprehensive knowledge of food safety regulations and practices to ensure a safe kitchen environment.
• Ability to collaborate and communicate effectively with team members and other departments.
• Strong organizational skills to maintain a well-ordered and efficient kitchen.
• Adaptability to handle various challenges and changes in a dynamic work environment.

• Service Charge- No
• Date of Joining (Range)- August
• Spealizisation in primary and secondary- Indian, Knowledge of European( Would be great)
• Accommodation provided- NO
• Transportation for trials -NO
• PF & ESI -Yes
• Property Details- 120 covers, Indian Restaurant, Small poolside.
• The Oberoi group, Taj group, And Olive Group

• Supporting the Head Chef in daily kitchen operations and ensuring smooth workflow.
• Assisting in the development and implementation of new menu items and recipes.
• Managing kitchen staff, including training, scheduling, and performance evaluations.
• Overseeing food preparation, portion sizes, and presentation standards.
• Ensuring compliance with food safety regulations and maintaining hygienic kitchen conditions.
• Collaborating with suppliers to source high-quality ingredients and manage inventory.
• Monitoring and controlling kitchen costs to maintain budgetary constraints.
• Resolving conflicts and issues within the kitchen team to maintain a positive work environment.

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