Job Description

Job Summary:

The Sous Chef (Continental - Burgers) is responsible for supervising the preparation and production of continental dishes with a strong focus on burgers, sandwiches, and accompaniments. He/She ensures recipe standardization, taste consistency, food quality, and smooth kitchen operations while training and guiding the culinary team.

Key Responsibilities:

Plan, prepare, and oversee the production of burgers, sandwiches, sides, and related continental items. Develop and standardize

burger recipes, sauces, patties, and breads

to ensure consistency across outlets. Supervise and support kitchen staff (CDPs, Commis) in daily production. Monitor portion control, food cost, and wastage levels. Ensure food presentation and taste meet company standards. Coordinate with procurement for raw material planning, inventory, and stock control. Maintain strict hygiene, sanitation, and safety standards in the kitchen. Train and guide junior chefs on burger preparation techniques, mise-en-place, and quality control. Innovate new burger variants, combos, and menu items as per market trends. Ensure all food is delivery-ready (if in cloud kitchen) or service-ready (if dine-in/QSR). Work closely with the Head Chef/Management in

menu planning, recipe costing, and kitchen operations

.

Skills & Requirements:

Strong knowledge of

continental cuisine with specialization in burgers

(grilled, fried, gourmet, plant-based, etc.). Proficiency in preparing burger components - buns, patties, sauces, toppings, and accompaniments. Ability to lead a team and ensure consistent output during peak hours. Good understanding of food costing, wastage control, and inventory management. Knowledge of packaging and delivery standards (for cloud kitchens/QSRs). Strong time management, leadership, and problem-solving skills.
Job Type: Full-time

Pay: Up to ₹55,000.00 per month

Benefits:

Food provided
Application Question(s):

Do you have experience in training and supervising junior chefs/kitchen staff? Are you comfortable working in a fast-paced kitchen environment (QSR / cloud kitchen)? Can you commute to Rohini Sector-3 (Office Location)? How many years of experience do you have working in continental kitchens? Have you worked specifically with burgers, sandwiches, or similar fast-casual/QSR menus? Are you familiar with recipe standardization and portion control for burgers? What is/was your CTC?
Work Location: In person