Sous Chef Mediterranean And Continental Cuisine For Lonavala

Job Description

Key Responsibilities

Assist the Executive Chef in managing daily kitchen operations for Mediterranean and Continental cuisine.

Prepare and supervise high-quality dishes while maintaining consistency in taste, presentation, and portion control.

Manage the kitchen team, allocate duties, and ensure smooth operations during service.

Maintain food quality, hygiene, sanitation, and HACCP standards at all times.

Monitor food production, inventory, wastage, and food costs to achieve operational targets.

Train and guide Commis Chefs and other kitchen staff on recipes, SOPs, and cooking techniques.

Job Expectations

Strong knowledge of Mediterranean & Continental cuisine.

Minimum Qualification

Diploma/Degree in Hotel Management or Culinary Arts.

Minimum Job Experience

Minimum 5–7 years of experience

Reporting To

Director -Culinary

Travel

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