Job Description

The Sous Chef - HOD is responsible for managing overall kitchen operations, ensuring high standards of food quality, hygiene, cost control, and team performance. The role requires strong leadership, menu planning expertise, administrative control, and financial understanding to support smooth operations and profitability.

Key Responsibilities:

1. Kitchen Operations & Leadership

Act as Head of Department for the kitchen and lead day-to-day operations. Supervise, guide, and motivate kitchen staff to ensure efficient workflow and discipline. Ensure timely preparation and service of food as per Bloom standards. Coordinate with Front Office, F&B Service, and Management for smooth operations.
2. Menu Planning & Food Quality

Plan, design, and update menus in line with Bloom brand standards and guest preferences. Standardize recipes, portion sizes, and presentation for consistency across services. Conduct food tasting and quality checks regularly. Innovate and introduce new dishes while maintaining cost and quality balance.
3. Cost Control & Financial Management

Prepare and control food costing, recipe costing, and menu engineering. Monitor food cost percentages and take corrective actions to control wastage. Plan daily requisitions and ensure optimum inventory levels. Reduce food wastage through proper planning, storage, and portion control.
4. Procurement & Inventory Management

Coordinate with Purchase and Stores for ordering raw materials. Ensure proper receiving, storage, and FIFO practices are followed. Conduct regular stock checks and inventory audits. Approve indenting based on occupancy, forecasts, and events.
5. Hygiene, Safety & Compliance

Ensure strict adherence to food safety, hygiene, and sanitation standards (FSSAI / HACCP). Maintain kitchen cleanliness and ensure equipment maintenance. Conduct regular hygiene audits and corrective training for staff. Ensure compliance with statutory and internal audit requirements.
6. Administration & Reporting

Handle kitchen-related administrative work including duty rosters, attendance, and leave planning. Prepare daily kitchen reports, food cost reports, and wastage reports. Coordinate with HR for manpower planning, training, and performance reviews. Support audits, inspections, and management reviews with proper documentation.
7. Training & Team Development

Train kitchen staff on SOPs, recipes, hygiene standards, and safety practices. Conduct regular skill development and cross-training sessions. Identify high-potential team members and support succession planning.
Skills & Competencies

Strong leadership and people management skills Sound knowledge of food costing and budgeting Menu planning and recipe standardization expertise Inventory and wastage control Good administrative and reporting skills Knowledge of food safety regulations
Job Type: Full-time

Pay: ?45,000.00 - ?70,000.00 per month

Benefits:

Food provided Health insurance Leave encashment Paid sick time Paid time off Provident Fund
Work Location: In person