Executive Sous Chef (Jio World Centre)

Roles and Responsibilities

• Assist Executive Chef in managing kitchen operations, ensuring high-quality food production and presentation.
  
• Develop menus, recipes, and pricing strategies to meet business objectives.
  
• Manage inventory, ordering supplies, and controlling costs to maintain profitability.
  
• Supervise staff performance, provide training as needed, and ensure compliance with health and safety standards.
  
• Collaborate with other departments (e.g., front-of-house) to deliver exceptional customer service.
  

Desired Candidate Profile

• 15-21 years of experience in culinary arts or related field.
  
• B.A - Bachelor of Arts degree in Hotel Management or equivalent qualification.
  
• Strong knowledge of menu planning, food costing, waste management, restaurant management principles.
  
• Excellent team management skills; ability to motivate staff towards achieving goals.