Sous Chef

Job Title: Sous Chef Reports to: Head Chef / Executive Chef Location: Hotel Shubham Grand, Infocity, Patia Position Summary The Sous Chef plays a pivotal role in ensuring the smooth operation of our hotel’s in-house restaurant. Working closely with the Head Chef, you will oversee daily kitchen operations, maintain the highest food quality standards, manage kitchen staff, and ensure that guest satisfaction is consistently exceeded. This is a hands-on role that combines creative culinary skills with strong leadership and organizational abilities. Key Responsibilities Kitchen Operations & Food Preparation • Assist the Head Chef in planning and executing daily menus, specials, and seasonal offerings. • Prepare, cook, and present dishes to the highest standard in both taste and presentation. • Ensure consistency in portion sizes, seasoning, and plating. • Monitor and maintain food safety and hygiene standards in compliance with local regulations. Staff Management & Training • Supervise and coordinate kitchen staff during shifts, ensuring smooth workflow. • Train and mentor junior chefs, commis, and kitchen assistants. • Assist in creating staff schedules and managing shift changes to meet operational needs. Inventory & Cost Control • Assist in ordering, receiving, and storing food and supplies. • Monitor stock levels and reduce wastage through proper portion control and storage. • Support in maintaining food cost targets without compromising quality. Collaboration & Guest Experience • Work with the restaurant manager and service staff to ensure smooth coordination between the kitchen and dining area. • Occasionally interact with guests for feedback and special requests. • Support special events, banquets, and private functions hosted by the hotel. Skills & Attributes • Strong culinary skills and creativity in menu development. • Excellent organizational and multitasking abilities. • Leadership and team management capabilities. • Good communication skills and a guest-first mindset. • Ability to work under pressure in a fast-paced environment. Qualifications • Diploma or certification in Culinary Arts or related field (preferred). • Minimum 5-10 years of professional cooking experience, including at least 1 year in a supervisory role. • Knowledge of international and local cuisine. • Familiarity with HACCP and food safety procedures. Work Environment • Flexible schedule, including evenings, weekends, and holidays. • Standing for extended periods and lifting up to 25 kg.