Sous Chef

Job Description

Designation : Sous Chef

Qualification : Diploma in Catering

Experience : 7 to 10 Years

Department & Location BTM

Reporting To: Head chef

Job Description

• To assist the Chef de Cuisine in efficiently managing the assigned Kitchen, according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times, following Food Services Standards of Performance.
• To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set. .
• To assist in conducting monthly inventory checks on all operating equipment and supplies.
• To assist in controlling the requisitioning, storage and careful use of all operating equipment and supplies.
• To conduct daily briefings to employees on preparation, service and menu.
• To liaise with the Kitchen Department on daily operations and quality control.
• To ensure that culinary standards comply with Company and Policies & Procedures and Minimum Standards.

Key Responsibilities

• Kitchen Management:
• Oversee daily food production and preparation to ensure timely service.
• Maintain kitchen organization, sanitation, and cleanliness, including equipment and storage areas.
• Ensure adherence to all kitchen standards, procedures, and health/safety regulations.
• Food Quality and Menu:
• Work with the Head Chef to create and develop new menu items based on seasonal ingredients and market demand.
• Ensure the highest quality of food and consistency in taste, appearance, and presentation.
• Assist with product specifications and testing of menu items.
• Staff Management:
• Supervise, guide, and train kitchen staff.
• Plan and assign duties to kitchen staff and provide professional leadership and development.
• Evaluate employee performance and help maintain an efficient and motivated team.
• Inventory and Costs:
• Manage food inventory, monitor stock levels, and ensure the kitchen is well-stocked with necessary ingredients.
• Monitor and control food costs to stay within budget, working with the Head Chef to suggest changes as needed.
• Order supplies from suppliers and maintain strong relationships with vendors.
• Leadership and Support:
• Serve as the "second-in-command" and provide support to the Head Chef.
• Be prepared to take charge and assume the duties of the Head Chef when they are absent.
• Contribute to the overall success and profitability of the kitchen.

Required Skills and Qualifications

• Previous experience in a professional kitchen or a culinary arts degree is often required.
• Strong leadership and team management abilities.
• Excellent time management, organization, and problem-solving skills.
• Meticulous attention to detail for food preparation and presentation.
• Physical stamina to stand for long hours and perform various kitchen duties.

Job Type: Full-time

Pay: ₹600,000.00 - ₹720,000.00 per year

Benefits:

• Provident Fund

Work Location: In person

Application Deadline: 20/09/2025
Expected Start Date: 29/08/2025