Junior Sous Chef - Indian (Rajasthani cuisine)

  • Jaipur
  • SujÁn

Minimum Requirements: Qualification: Bachelors in Hotel Management Experience: 8+ years

Responsibility Areas: Collaborate with the Head Chef to plan and execute menus that reflect both Indian and Western culinary styles. Oversee kitchen operations, ensuring quality, consistency, and adherence to food safety standards. Train and mentor kitchen staff to maintain high standards of cooking techniques and presentation. Manage inventory and control costs while maintaining quality standards. Ensure cleanliness and organisation of the kitchen area.