Job Description

The Sous Chef is the second-in-command in the kitchen and plays a key role in supporting the Executive Chef in managing daily kitchen operations. This includes supervising food preparation, ensuring quality and consistency, maintaining hygiene standards, managing kitchen staff, and assisting in menu development. The Sous Chef ensures smooth operations during service and helps maintain a positive, efficient, and safe working environment.

Key Responsibilities

Assist the Executive Chef in planning, directing, and coordinating kitchen operations. Supervise and train kitchen staff, including Chefs de Partie, Demi Chefs, and Commis. Oversee food preparation and cooking to ensure consistency in quality, taste, and presentation. Support menu planning, recipe development, and seasonal specials. Monitor portion control, food costs, and wastage to meet budget requirements. Ensure compliance with food safety, sanitation, and HACCP standards. Manage stock levels, ordering, and proper storage of ingredients. Take charge of kitchen operations in the absence of the Executive Chef. Coordinate with service teams to ensure timely and efficient food service. Handle guest feedback related to food and dining experience when required. Motivate, mentor, and maintain team discipline in the kitchen.

Skills & Competencies

Strong culinary skills with expertise in international and local cuisines. Leadership and team management abilities. Creativity in menu planning and presentation. Ability to work under pressure in a fast-paced environment. Knowledge of food safety regulations and hygiene practices. Excellent organizational and communication skills.
Job Type: Full-time

Pay: ₹50,000.00 - ₹60,000.00 per month

Benefits:

Cell phone reimbursement Food provided Paid sick time * Provident Fund