5 Feb 2023

Full-Time Sous Chef – Hisar

Katsuya New York – Posted by JobsTeam Hisar, Haryana, India

Job Description

The finest Executive Chef will oversee resident dining, catering, and retail. The chosen candidate will implement and procedures. Engaging personnel and cultivating talent are key in this profession. Our successful leader will oversee menu design, program implementation, personnel management, and training for a medium-sized unit.

Job Title : Sous Chef
Location : Hisar, Haryana, India
Salary : $ 27.51 per hour.
Company : Katsuya New York
Job Type : Full-Time


  • Control the variables that impact your bottom line. All significant kitchen and restaurant operational costs are the responsibility of the manager. Decide on profit margins and track the company’s progress against them, Include production planning and controls in the day-to-day management of food supply
  • Responsible for developing and improving guest food. Change to meet market and visitor demands, both current and projected. Recommend meal modifications. Market research helps create new items and menus.
  • Increase the quality of customer service by providing employees greater responsibilities. Make it plain to your employees what they may and cannot do. Ensure that your staff is regularly informed on how to suit the demands of your visitors.
  • Take care of food costs, controls, and regulations, Create menus and take care of stock, Set high standards for customer service and food quality
  • The Operational System is linked to food production. Ensure correct food preparation, production, presentation, and service. To ensure quality, all chefs are strictly monitored. Chef and chef de cuisine. From here, it’s clear. Make sure your employees like coming to work. The crowd forms a circle. Checklists and performance metrics are only the beginning. Success requires multitasking and simplicity.
  • Food service and catering businesses must conform to occupational and environmental safety requirements. Respect all policies, regulations, and laws, especially those relating to safety, health, working conditions, and remuneration.
  • Management is in charge of hiring, training, and developing people in their department, as well as overseeing the department’s operations in line with federal, state, and local labor and civil rights regulations. They are also in charge of dealing with employee complaints and difficulties.
  • Organize and provide a daily menu lunch line for customers to choose from. Maintain the quality and selection of Aramark’s cuisine. Improving efficiency via the use of standard menus and recipes as well as standardized supplies and labor resources. Procurement and supply chain management from start to finish, as well as approved vendors. Making use of the Food Framework. Inspect requisitions and purchases to ensure they include enough food for employees’ consumption. Equipment that has been well-maintained.
  • Creating and keeping up with an information system that keeps track of food and supply spending and current inventory, compares spending to budget goals, predicts future buying and storage needs, and helps plan and make budgets.
  • Workers should be made aware of the necessity of safety procedures, procedure codes should be defined, and safety-related activities and processes should be monitored.


  • Having worked as an Executive Chef for two years Strong experience in the culinary arts and a track record of staying abreast of new culinary developments; Maintains the company’s highest standards while implementing its policies
  • Excellent people skills and the ability to solve problems Supervising and teaching experience in a restaurant’s kitchen and service line. A great work ethic: on time, reliable, willing to work with others, and focused on the team.
  • Culinary arts, food and beverage, or a related sector experience necessary. 2-year degree in Culinary Arts, Hospitality, or equivalent required. Four years of culinary arts, food and beverage, or equivalent experience.
  • past expertise in the proactive management of team members, Nutritionists are recommended but not necessary, and Dietitians are encouraged but not required. A check for criminal history and drug use is necessary here.
  • Promote sales by developing marketing strategies and promotional menu items leveraging Chef’s expertise in the company’s primary language(s). A positive approach and participation in the hotel’s Leadership Committee are required.

How to Apply


Job Categories: Executive Chef. Job Types: Full-Time.

Job expires in 3 weeks.

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