Sous Chef

Job Summary: Assist the Executive Chef in managing and overseeing the kitchen operations, ensuring consistent quality, food safety, and high standards in food preparation. Lead kitchen team members during service and support the creation of menu items that elevate the guest dining experience Duties & Responsblities: Assist the Executive Chef in planning and directing food preparation and culinary activities. Supervise kitchen staff and coordinate food preparation activities during service. Ensure consistency and quality in food taste, presentation, and hygiene. Assist in the development and implementation of new dishes and menus. Monitor and maintain inventory levels; ensure timely requisitions and minimize wastage. Enforce strict health and hygiene standards as per company and regulatory guidelines. Train and mentor junior kitchen staff, ensuring compliance with recipes and kitchen standards. Maintain cleanliness and organization in all kitchen and storage areas. Collaborate with F&B service team to ensure timely and smooth service. Step into the role of Executive Chef in their absence. Maintain daily production logs, temperature charts, and cleaning schedules. JOB KNOWLEDGE, SKILLS & ABILITIES Strong culinary skills and deep knowledge of cooking techniques and cuisines. Leadership and team management abilities. Time management and ability to work under pressure in a high-paced environment. Knowledge of food safety and sanitation standards (FSSAI or equivalent certification preferred). Excellent communication and interpersonal skills. Computer literacy for menu planning, stock management, and documentation. Creativity in food presentation and menu design.