Jr. Sous Chef-Continental

Mayfair Hotels & Resorts; Siliguri; On-site; INR 3,00,000 - 4,50,000; Full time

Job summary

A renowned hotel chain in Siliguri is seeking a Jr. Sous Chef Continental Cuisine to support the Executive Chef in managing kitchen operations. Responsibilities include planning menus, supervising kitchen staff, and ensuring compliance with hygiene standards. The ideal candidate will focus on innovative and authentic Chinese dishes, training junior staff, and maintaining high culinary standards.

Responsibilities

• Assist in planning, preparing, and executing Chinese cuisine in accordance with hotel standards.
• Ensure food is consistently prepared and presented to the highest quality.
• Supervise kitchen staff and assign tasks during service periods.
• Maintain inventory levels and assist in ordering ingredients and supplies.
• Monitor and minimize food wastage and control food costs.
• Ensure all dishes are prepared and delivered in a timely manner.
• Collaborate with the Executive Chef in creating and updating menus, focusing on authentic and innovative Chinese dishes.
• Train, mentor, and develop junior kitchen staff in Chinese cooking techniques and presentation.
• Ensure kitchen staff comply with hotel policies and hygiene standards.
• Foster a positive and collaborative working environment.
• Conduct daily briefings and coordinate with other kitchen sections and departments.
• Enforce hygiene, cleanliness, and food safety protocols in line with HACCP or hotel guidelines.
• Ensure proper maintenance and cleanliness of kitchen equipment.
• Handle and store food in compliance with safety regulations.

Job description

Job Summary

The Jr. Sous Chef Continental Cuisine is responsible for supporting the Executive Chef in leading and managing the Chinese kitchen operations. This includes planning menus, overseeing food preparation and presentation, maintaining high culinary standards, training staff, and ensuring compliance with hygiene and safety standards.

Key Responsibilities

Operational Responsibilities

• Assist in planning, preparing, and executing Chinese cuisine in accordance with hotel standards.
• Ensure food is consistently prepared and presented to the highest quality.
• Supervise kitchen staff and assign tasks during service periods.
• Maintain inventory levels and assist in ordering ingredients and supplies.
• Monitor and minimize food wastage and control food costs.
• Ensure all dishes are prepared and delivered in a timely manner.
• Collaborate with the Executive Chef in creating and updating menus, focusing on authentic and innovative Chinese dishes.

Team Management

• Train, mentor, and develop junior kitchen staff in Chinese cooking techniques and presentation.
• Ensure kitchen staff comply with hotel policies and hygiene standards.
• Foster a positive and collaborative working environment.
• Conduct daily briefings and coordinate with other kitchen sections and departments.

Hygiene & Safety

• Enforce hygiene, cleanliness, and food safety protocols in line with HACCP or hotel guidelines.
• Ensure proper maintenance and cleanliness of kitchen equipment.
• Handle and store food in compliance with safety regulations.