Sous Chef

Location:

Salary:

Key Responsibilities

We are seeking a dynamic and skilled Sous Chef – Multi Cuisine to support daily kitchen operations across multiple cuisine types, including Indian, Continental, Asian, and Middle Eastern. The role includes assisting the Executive Chef with menu planning, staff supervision, kitchen management, and ensuring premium culinary standards at all times.

Key Responsibilities

• Supervise and coordinate all kitchen sections including Indian, Chinese, Continental, and other global cuisines.
• Ensure consistent quality, taste, presentation, and portion control of all dishes.
• Oversee daily and ensure station readiness before service.
• Assist in menu planning, recipe standardization, and development of new dishes.
• Conduct food tastings and trial sessions with team members.
• Lead, guide, and train kitchen staff including CDPs, DCDPs, and Commis.
• Ensure smooth communication across kitchen sections and maintain discipline.
• Monitor kitchen inventory and coordinate with the purchase team for stock replenishment.
• Control food costs, minimize wastage, and maintain portion guidelines.
• Ensure compliance with HACCP standards, hygiene protocols, and sanitation procedures.
• Monitor cleanliness of workstations, equipment, and storage areas.
• Oversee proper functioning of kitchen equipment and report malfunctions promptly.
• Ensure timely preventive maintenance and safe usage of all tools.
• Take charge of overall kitchen operations whenever the Executive Chef is unavailable

Key Skills & Requirements

• Degree/Diploma in Hotel Management or Culinary Arts.
• 5–8 years of professional kitchen experience, including 2–3 years as a Sous Chef or Senior CDP.
• Expertise in multi-cuisine operations: Indian, Continental, Chinese, Asian, or other global cuisines.
• Strong leadership, team management, and organizational abilities.
• Excellent communication, time management, and problem-solving skills.
• Ability to work under pressure and manage large-scale operations efficiently.

Preferred Experience

• Background in 5-star hotels, international restaurants, cruise lines, or premium cloud kitchens.
• Experience in menu engineering, buffet operations, à la carte service, and live cooking stations.