Executive Sous Chef / Chef De Cuisine - Corporate Role

We are seeking an enthusiastic and detail-oriented Executive Sous Chef / Chef De Cuisine to join our corporate dining facilities in Indore. This role is ideal for a budding culinary professional with 2-3 years of experience and a strong foundation in business management, looking to gain exposure in a fast-paced corporate environment. You will support the Head Chef in managing kitchen operations, ensuring high standards of food quality, hygiene, and cost control.

Key Responsibilities:

Assist in menu planning and development, ensuring variety and appeal for corporate clients.

Oversee daily kitchen operations, including food preparation, cooking, and plating.

Maintain strict adherence to food safety and hygiene standards (HACCP, FSSAI guidelines).

Manage inventory, including ordering, receiving, and storage of food supplies, with a focus on cost-effectiveness.

Supervise and train junior kitchen staff, fostering a positive and productive work environment.

Contribute to budget management and cost control initiatives within the kitchen.

Ensure efficient workflow and timely service during corporate events and daily operations.

Collaborate with other departments to meet the catering needs of the organization.