The Sous Chef is responsible for supporting the Executive Chef in all aspects of kitchen operations, including daily restaurant service and banquet functions. The role involves supervising kitchen staff, ensuring food quality and consistency, managing food preparation and plating, and maintaining high standards of hygiene and safety.
Key Responsibilities:1. Culinary Operations
Assist the Executive Chef in planning and directing food preparation for both restaurant service and banquet events.
Ensure consistency and quality in taste and presentation across all dishes.
Oversee line cooks, prep cooks, and other kitchen staff during service and large-scale functions.
2. Banquet Coordination
Plan menus and production schedules for banquets and special events.
Collaborate with the events team to align kitchen output with banquet timelines and guest expectations.
Ensure efficient bulk cooking and timely execution during banquets and catering services.
3. Supervision & Training
Train and mentor junior kitchen staff; provide constructive feedback and hands-on guidance.
Delegate kitchen duties to ensure a smooth and efficient workflow.
Maintain discipline and professionalism within the kitchen team.
4. Inventory & Cost Control
Monitor food inventory levels and assist in purchasing ingredients while minimizing waste.
Help manage food and labor costs according to budget.
Ensure proper storage and labeling of all food items.
5. Hygiene & Safety
Enforce strict cleanliness and sanitation standards in compliance with health regulations.
Ensure that all equipment is maintained and functioning properly.
Conduct regular checks to uphold food safety and kitchen cleanliness.
Qualifications & Requirements:
Diploma or degree in Culinary Arts or related field.
3+ years of experience as a Sous Chef or in a similar leadership role in a restaurant or banquet kitchen.
Proven experience in high-volume cooking and plated service.
Strong leadership, communication, and organizational skills.
Ability to multitask and perform under pressure.
Flexibility to work evenings, weekends, and holidays as required.
Preferred Skills:
Knowledge of international cuisines and modern plating techniques.
Experience with inventory software or kitchen management systems.
Basic understanding of nutrition and special dietary requirements.
Job Type: Full-time
Pay: ?26,000.00 - ?32,000.00 per month
Benefits:
Food provided
Health insurance
Provident Fund
Schedule:
Day shift
Morning shift
Night shift
Rotational shift
Ability to commute/relocate:
Ranchi, Jharkhand: Reliably commute or planning to relocate before starting work (Preferred)
Education: