Sous Chef

Key Responsibilities

Culinary & Food Production

• Execution & Quality Control: Oversee all food preparation and cooking, ensuring every dish meets the cafe’s high standards for taste, presentation, and consistency, with a strict adherence to vegan principles.
• Menu Development: Collaborate with the Head Chef to design, test, and implement new, innovative, and cost-effective menu items, daily specials, and seasonal offerings.
• Recipe Management: Maintain, document, and enforce adherence to standardized recipes and portion controls for all dishes, ensuring consistency and managing food costs.
• Specialty Knowledge: Expertly handle and prepare a wide range of ingredients, including various plant-based proteins, grains, vegetables, and specific baking ingredients.
• Allergen & Dietary Needs: Ensure strict protocols are followed for managing food allergies and special dietary requests (e.g., gluten-free, nut-free) within the vegan framework.

Kitchen Management & Leadership

• Staff Supervision: Manage and delegate tasks, including line cooks and prep cooks, to maintain smooth and efficient operations, especially during peak hours.
• Training & Mentoring: Train all kitchen staff on new recipes, culinary techniques specific to vegan cooking, equipment usage, and the café's commitment to high-quality standards.
• Deputizing: Assume full responsibility for kitchen operations, decision-making, and staff supervision in the absence of the Chef.
• Scheduling: Assist Chefs in creating and managing kitchen staff schedules and rotations to ensure optimal coverage and productivity.

Operations & Administration

• Inventory & Ordering: Manage all kitchen inventory, including daily ordering of fresh produce and dry goods, ensuring quality, minimizing waste, and conducting regular stocktakes.
• Cost Control: Monitor food and labor costs, working with the Chefs to identify and implement strategies for increased profitability without compromising food quality.
• Health & Safety: Enforce and maintain stringent compliance with all local and federal health, safety, and sanitation regulations.
• Equipment Maintenance: Ensure all kitchen equipment is properly maintained, cleaned, and functioning correctly.

Required Qualifications & Skills

• Experience: Minimum of 4-5 years of progressive experience in a professional kitchen, with at least 1-3 years in a Sous Chef or similar leadership role.
• Leadership: Strong leadership, communication, and interpersonal skills with the ability to motivate and manage a diverse team in a high-pressure environment.
• Organizational Skills: Excellent time management, multitasking, and organizational abilities.
• Education: Culinary degree/diploma preferred, or equivalent professional experience.

Job Type: Full-time

Pay: ₹25,000.00 - ₹30,000.00 per month

Work Location: In person