Company Overview

Innovative Talent Solutions, headquartered in New Delhi, is a dedicated recruitment firm that specializes in providing tailored manpower solutions across various industries. With a presence in Delhi/NCR and an expanding range of services extending to the United States, we prioritize finding the right candidates for the right jobs. Our team of experienced professionals is committed to delivering superior performance, ensuring high levels of integrity and efficiency in every assignment.

Job Overview

We are seeking a skilled and motivated Sous Chef to join Zeus, located in Kanpur. This is a full-time, mid-level position requiring expertise in culinary arts along with extensive ingredient knowledge. As a Sous Chef, you will play a crucial role in menu planning and team management, ensuring food safety and quality standards are met while enhancing the culinary experience for our patrons.

Qualifications and Skills

• Ingredient Knowledge (Mandatory skill): Essential for ingredient selection, storage, and optimal usage to enhance dish flavors.
• Culinary Creativity: Ability to innovate and incorporate fresh ideas into traditional and contemporary dishes, ensuring a unique dining experience.
• Food Safety Knowledge: Comprehensive understanding of food safety protocols to maintain kitchen hygiene and regulatory compliance.
• Menu Planning: Expertise in designing balanced, seasonal menus that appeal to diverse customer preferences and dietary requirements.
• Team Management: Proven skills in leading, training, and motivating kitchen staff to achieve common goals in a high-pressure environment.
• Time Management: Proficient in managing multiple tasks efficiently to deliver high-quality results within set deadlines.
• Attention to Detail: Acute focus on the presentation and flavor profile of dishes, ensuring consistency and excellence in serving customers.
• Communication Skills: Strong interpersonal abilities to effectively collaborate with team members and communicate with management and customers.

Roles and Responsibilities

• Assist the head chef in daily kitchen operations, ensuring smooth workflow and adherence to quality standards.
• Develop and test new recipes, enhancing the menu with innovative dishes that align with restaurant themes.
• Monitor food preparation processes to guarantee consistency in taste and presentation, adhering to established quality benchmarks.
• Supervise kitchen staff, providing necessary training and support to improve skill sets and efficiency.
• Manage inventory and order supplies, ensuring stock levels are maintained and reducing wastage through effective resource management.
• Uphold the highest standards of cleanliness and safety in the kitchen, enforcing compliance with local health regulations.
• Coordinate with front-of-house staff to ensure timely service delivery and address customer feedback promptly.
• Foster a positive working environment by promoting open communication and teamwork among kitchen personnel.