Job Description

Job Title: Sous Chef /Kitchen Assistant

Department:

Kitchen Operations

Reports To:

Kitchen Manager

Location:

Vadodara

Industry:

Food Production / Kitchen

Join the Nitzana(TM) Family - Be Part of a Healthier Tomorrow

Founded by a doctor-turned-entrepreneur, Nitzana(TM) is a 5-year-old mission-driven Indian brand offering thoughtfully crafted, nutritious treats that never compromise on ingredients and taste. As a trusted omnichannel player with fresh funding and global ambitions, we're entering a high-growth phase in India and beyond. We're looking for passionate, dynamic individuals to join us in shaping the future of wellness for people who thrive in fast-paced, purpose-led environments and are ready to make a real impact through innovation, creativity, and collaboration.

Company URL:- https://nitzana.in

Job Summary:

The Sous Chef supports the Kitchen Manager in the daily operation of the food production kitchen, ensuring consistent high-quality food preparation, production efficiency, and adherence to food safety standards. The Sous Chef supervises kitchen staff, manages production schedules, maintains inventory, and assists in menu planning and recipe development.

Role Summary:

The

Jr. Sous Chef / Kitchen Assistant- Kitchen Production

plays a pivotal role in supporting the Kitchen Manager in managing day-to-day kitchen operations in a high-paced food production environment. This position ensures smooth execution of food preparation, adherence to hygiene and safety standards, inventory control, and team coordination, while delivering consistent product quality and efficiency across all kitchen processes.

Key Responsibilities:

Food Preparation & Production

Assist in planning and executing daily production schedules as per brand standards. Supervise and participate in the preparation of ingredients--washing, peeling, chopping, slicing vegetables, fruits, and other materials. Ensure accurate measurement, weighing, and mixing of ingredients according to standardized recipes and production needs. Oversee the assembly of dishes, ensuring quality, consistency, and presentation align with company specifications. Maintain consistency in taste, texture, portion size, and visual appeal across all menu items.

Cleaning, Hygiene, and Maintenance

Ensure the kitchen and all equipment are kept in clean, sanitary, and orderly conditions. Monitor and enforce hygiene protocols including handwashing, sanitization of surfaces, and waste disposal. Supervise and support dishwashing, equipment cleaning, and maintenance activities. Implement cleaning schedules and ensure compliance with sanitation regulations. Assist in maintaining and calibrating kitchen machinery and equipment.

Inventory Management & Food Safety

Assist in stock-taking, inventory tracking, and reporting shortages in raw materials and kitchen supplies. Maintain proper labelling, storage, and rotation of raw and prepared food to reduce spoilage. Ensure cold storage units (freezers, refrigerators) operate at designated temperatures and maintain logs. Enforce compliance with HACCP, FSSAI, and internal food safety standards in all food handling and production processes. Report and rectify any food quality concerns or deviations from standard recipes.

Operational Support & Team Collaboration

Operate kitchen machinery including ovens, mixers, slicers, dough sheeters, blenders, etc., ensuring safe usage. Assist kitchen manager in packaging, and presentation for delivery. Provide clear instructions and task breakdown to junior kitchen staff and ensure timely task execution. Maintain strong communication with kitchen managers and procurement to streamline production needs. Train, mentor, and guide kitchen assistants and cooks, fostering a culture of discipline and efficiency. Ensure adherence to workplace safety protocols including fire safety, PPE usage, and incident reporting.

Qualifications & Skills Required:

Diploma/Degree in Culinary Arts or Hotel Management preferred. Minimum 0 to 3 years of experience in kitchen production environment. Fresher and Experienced both can apply. Sound knowledge of food production processes, quality control, and kitchen operations. Familiarity with hygiene and safety standards (HACCP, FSSAI). Proficient in operating commercial kitchen equipment. Strong leadership, multitasking, and time management skills. Ability to work under pressure in a fast-paced environment. Good communication skills and team orientation.

Working Conditions:

Shift-based work, including weekends and holidays. Extended standing hours in kitchen production zones. Exposure to hot, cold, and humid environments.
Job Type: Full-time

Pay: ?10,000.00 - ?25,000.00 per month

Benefits:

Paid sick time Paid time off Provident Fund
Schedule:

Day shift
Work Location: In person