Jr. Sous Chef

Position Summary:

The Junior Sous Chef supports the Sous Chef and Executive Chef in managing the daily kitchen operations in a multi-chef environment. This role involves assisting in food preparation, supervising junior kitchen staff, ensuring quality control, and maintaining high standards of hygiene and food safety. The Junior Sous Chef is a key team player who helps coordinate production across multiple stations in a fast-paced setting.

Key Responsibilities:Food Preparation & Cooking

• Prepare and cook high-quality dishes according to standardized recipes and presentation guidelines.
• Assist with the mise en place for service periods and special events.
• Work across multiple stations (grill, sauce, pastry, etc.) as required by the rota.

Team Supervision

• Supervise Commis Chefs and Demi Chefs de Partie, ensuring consistency and productivity.
• Communicate effectively with other chefs in a multi-chef environment to ensure smooth kitchen operations.
• Delegate tasks and support junior staff in skill development and training.

Quality & Standards

• Maintain consistency in taste, presentation, and portion control.
• Conduct regular checks on food freshness, presentation, and quality.
• Uphold high standards of hygiene, safety, and cleanliness throughout the kitchen.

Inventory & Cost Control

• Assist with inventory management and stock rotation.
• Monitor waste and support cost-control initiatives.
• Report shortages or equipment issues promptly.

Collaboration & Communication

• Liaise with the Sous Chef and other department chefs to coordinate workflow.
• Participate in daily kitchen briefings and communicate clearly with the front-of-house team when required.

Skills & Qualifications:

• Culinary diploma or equivalent qualification.
• Minimum 2–3 years of experience in a professional kitchen; previous experience in a high-volume or multi-chef kitchen preferred.
• Strong understanding of various cooking methods, ingredients, and kitchen equipment.
• Leadership and people management skills.
• Excellent organizational and multitasking abilities.
• Knowledge of food safety and hygiene regulations (HACCP or equivalent).

Work Environment:

• Fast-paced, high-pressure kitchen environment.
• Standing for extended periods and lifting heavy items may be required.
• Working evenings, weekends, and holidays as scheduled.

Opportunities for Growth:

This role is a stepping stone toward a full Sous Chef position. The Junior Sous Chef is expected to grow into more leadership responsibilities and contribute to menu development, staff training, and kitchen innovation.

Job Type: Full-time

Pay: ₹25,636.75 - ₹35,636.75 per month

Benefits:

• Food provided
• Paid sick time
• Paid time off