Job Description

- Sous Chef

Department:

Kitchen / Culinary

Reports to:

Executive Chef

Location:

______

Role Overview:

The Sous Chef oversees daily kitchen operations, ensures food quality, manages staff, and supports the Executive Chef in menu planning, cost control, and maintaining kitchen standards.

Key Responsibilities:

Supervise kitchen operations across all sections. Maintain high standards of food quality, taste, and presentation. Assist in menu development, recipe creation, and seasonal menu changes. Manage staff scheduling, training, and daily briefings. Ensure hygiene, sanitation, and safety standards as per SOPs. Coordinate with the purchase department for stock and raw materials. Control food cost, reduce wastage, and manage portion control. Oversee banquet prep, live stations, and special events. Handle guest feedback when required and ensure service excellence. Ensure proper storage, labeling, and FIFO implementation.

Requirements:

4-8+ years of experience in a hotel/restaurant kitchen. Strong knowledge of cuisine (Indian/Continental/Specific as needed). Leadership skills with ability to handle a team independently. Good communication and time management. Culinary diploma/degree preferred.

- Junior Sous Chef

Department:

Kitchen / Culinary

Reports to:

Sous Chef / Executive Chef

Location:

______

Role Overview:

The Junior Sous Chef assists the Sous Chef in supervising kitchen staff, maintaining kitchen standards, and managing day-to-day preparation across multiple sections.

Key Responsibilities:

Assist in supervising daily kitchen operations. Ensure consistent quality and presentation of dishes. Support recipe preparation, batch cooking, and mise-en-place. Manage kitchen staff in absence of the Sous Chef. Train commis and junior staff on techniques and SOPs. Maintain hygiene, cleanliness, and proper equipment handling. Assist in inventory management, stock checks, and ordering. Ensure adherence to food safety, sanitation, and HACCP guidelines. Support banquet preparation and live counters when needed.

Requirements:

3-6+ years of kitchen experience. Good knowledge of at least one main cuisine (Indian/Continental/other). Strong kitchen basics, preparation skills, and time management. Ability to multitask and work during peak hours. Culinary diploma/degree preferred.
Job Type: Full-time

Pay: ₹50,000.00 - ₹60,000.00 per month

Work Location: In person