Job Description

JOB DESCRIPTION: Junior Sous Chef (Pan Asian)

Position:

Junior Sous Chef

Vacancies:

1

Department:

Food & Beverage Production (Pan Asian)

Reports To:

Head Chef / Executive Chef

Role Overview

We are seeking a strong leader to serve as the

Junior Sous Chef

. In this role, you will be the "right hand" to the Head Chef. You will be responsible for the daily running of the kitchen operation, ensuring that the Chef de Parties and Commis chefs are performing to standard. You must be capable of running the pass (expediting food) and managing the kitchen in the Head Chef's absence.

Key Responsibilities

1. Operational Leadership

Running the Pass:

Act as the "Expeditor" during service--checking every dish for taste, temperature, and presentation before it leaves the kitchen.

Team Supervision:

manage the duty rosters, discipline, and daily tasks of the CDPs, Demi Chefs, and Commis.

Quality Control:

Conduct daily tasting of sauces and prep items to ensure consistency with the Head Chef's recipes.

2. Management & Costing

Ordering:

Assist in ordering daily groceries and meat/fish supplies; receive goods and check for quality.

Wastage Control:

Monitor the team to ensure strict portion control and minimize food waste to keep food costs (COGS) low.

Hygiene:

Enforce strict FSSAI hygiene standards and ensure the kitchen cleaning schedule is followed.

3. Training

Mentorship:

Train junior staff on Pan Asian techniques (e.g., proper wok handling, sushi rice temperature, dumpling folding).

Briefings:

Conduct daily pre-shift briefings to discuss specials and out-of-stock items.

Requirements

Experience:

6-9 years of total culinary experience, with at least

2 years in a supervisory role

(CDP or Sr. CDP level).

Cuisine:

Expert knowledge of Pan Asian cuisine (Chinese, Thai, Japanese).

Skills:

Strong leadership presence; able to command respect from the team. Computer literacy (Excel/Email) for ordering is a plus.

Benefits

Accommodation & Food:

Complimentary on-site accommodation and all duty meals are provided.

Salary:

Competitive salary commensurate with a leadership role.

Growth:

Clear path to becoming a Sous Chef or Head Chef.
Job Types: Full-time, Contractual / Temporary
Contract length: 12 months

Pay: ₹20,000.00 - ₹45,000.00 per month

Benefits:

Flexible schedule Food provided
Work Location: In person