Job Description

Position Summary:

The Sous Chef is responsible for assisting the Executive Chef in managing the overall kitchen operations, covering multi-cuisine production, banquet operations, restaurant service, pastry & bakery coordination, and food costing. The role ensures quality food preparation, efficient service, proper staff supervision, and adherence to hygiene, safety, and cost-control standards.

Key Responsibilities:1. Food Production & Culinary Operations

Oversee preparation and production of multi-cuisine dishes (Indian, Continental, Chinese, etc.) ensuring consistency and taste. Supervise daily kitchen operations across Banquets, Restaurants, and Pastry sections. Ensure all dishes are prepared according to standard recipes and presentation guidelines. Coordinate with the pastry team for bakery & dessert requirements for restaurant and banquet events. Manage special menu planning, festival menus, and live counters.

2. Banquet Operations

Plan and execute banquet functions and large-scale events with timely production and service. Work with F&B and Banquet teams to ensure smooth coordination and guest satisfaction. Ensure adequate manpower and mise-en-place for all events.

3. Costing & Inventory Management

Assist in menu costing, portion control, and recipe standardization. Monitor food consumption, wastage, and implement cost-control measures. Ensure accurate requisitions, stock rotation (FIFO), and inventory management. Work with the costing team and Executive Chef for budget planning.

4. Staff Management & Training

Supervise, train, and mentor commis and demi chefs. Schedule staff duties and manage kitchen manpower during peak and off-peak hours. Conduct skill development training sessions and maintain discipline within the team.

5. Hygiene, Safety & Compliance

Ensure strict adherence to HACCP, FSSAI, and hotel safety standards. Maintain cleanliness and sanitation across all kitchen sections. Ensure proper maintenance of equipment and report any faults immediately.

6. Guest Interaction & Service Quality

Interact with guests for feedback, especially during live counters and special events. Ensure high-quality food presentation and portion consistency.

Required Skills & Qualifications:

Diploma/Degree in Culinary Arts or Hotel Management. Minimum

4-6 years

of experience in a multi-cuisine kitchen, with at least

2 years in a supervisory role

. Strong knowledge in Banquet production, Pastry operations, and Restaurant A-la-carte. Proficient in menu planning, costing, and inventory management. Excellent organizational, leadership, and communication skills. Ability to work under pressure and handle multiple operations simultaneously.

Key Competencies:

Multi-Cuisine Expertise Team Leadership Menu Engineering & Costing Creativity & Innovation Time Management Food Safety & Hygiene Attention to Detail
Job Types: Full-time, Permanent

Pay: ?30,000.00 - ?45,000.00 per month

Work Location: In person