Job Summary: A Sous Chef is a key member of the kitchen team and plays a critical role in assisting the Head Chef or Executive Chef in managing and supervising kitchen operations. The Sous Chef is responsible for food preparation, staff management, and ensuring the kitchen's smooth and efficient functioning.
Key Responsibilities:
1. Food Preparation and Execution:
2. Kitchen Management:
3. Team Supervision and Training:
4. Quality Control and Safety:
5. Collaboration and Communication:
6. Menu Development and Creativity:
Qualifications and Skills:
PVR, a pioneer and a trailblazer in Multiplex development in India, is the largest cinema exhibition player in the country today. The company began its commercial operations in June 1997 with the launch of PVR Anupam in Saket, India's first multiplex. By introducing the multiplex concept in the coun...