Jr sou Chef/ Sou Chef

Job Description – Sous Chef

Department: Kitchen / Culinary
Reports to: Executive Chef
Location: ______

Role Overview:

The Sous Chef oversees daily kitchen operations, ensures food quality, manages staff, and supports the Executive Chef in menu planning, cost control, and maintaining kitchen standards.

Key Responsibilities:

• Supervise kitchen operations across all sections.
• Maintain high standards of food quality, taste, and presentation.
• Assist in menu development, recipe creation, and seasonal menu changes.
• Manage staff scheduling, training, and daily briefings.
• Ensure hygiene, sanitation, and safety standards as per SOPs.
• Coordinate with the purchase department for stock and raw materials.
• Control food cost, reduce wastage, and manage portion control.
• Oversee banquet prep, live stations, and special events.
• Handle guest feedback when required and ensure service excellence.
• Ensure proper storage, labeling, and FIFO implementation.

Requirements:

• 4–8+ years of experience in a hotel/restaurant kitchen.
• Strong know­ledge of cuisine (Indian/Continental/Specific as needed).
• Leadership skills with ability to handle a team independently.
• Good communication and time management.
• Culinary diploma/degree preferred.

Job Description – Junior Sous Chef

Department: Kitchen / Culinary
Reports to: Sous Chef / Executive Chef
Location: ______

Role Overview:

The Junior Sous Chef assists the Sous Chef in supervising kitchen staff, maintaining kitchen standards, and managing day-to-day preparation across multiple sections.

Key Responsibilities:

• Assist in supervising daily kitchen operations.
• Ensure consistent quality and presentation of dishes.
• Support recipe preparation, batch cooking, and mise-en-place.
• Manage kitchen staff in absence of the Sous Chef.
• Train commis and junior staff on techniques and SOPs.
• Maintain hygiene, cleanliness, and proper equipment handling.
• Assist in inventory management, stock checks, and ordering.
• Ensure adherence to food safety, sanitation, and HACCP guidelines.
• Support banquet preparation and live counters when needed.

Requirements:

• 3–6+ years of kitchen experience.
• Good knowledge of at least one main cuisine (Indian/Continental/other).
• Strong kitchen basics, preparation skills, and time management.
• Ability to multitask and work during peak hours.
• Culinary diploma/degree preferred.

Job Type: Full-time

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

Work Location: In person