
Sous Chef – Institutional Catering (Education Sector)
1️⃣ Handle large-scale food production for approx. 2500 students ensuring quality, taste & timely service.
2️⃣ Support banquet events, VIP functions & special college programs with menu execution and presentation.
3️⃣ Supervise kitchen team (CDP, Commis, Helpers) and maintain discipline & daily briefing.
4️⃣ Monitor food cost, raw material usage & minimize wastage.
5️⃣ Ensure strict hygiene, food safety & FSSAI standards in all kitchen operations.
6️⃣ Experience in bulk cooking (1000+ pax) and strong knowledge of Indian cuisine (Continental preferred) required.