Sous Chef

Position Title: Sous ChefReports To: Executive Chef / Head ChefDepartment: Kitchen OperationsLocation: [Insert Location]Employment Type: Full-timePosition Summary

The Sous Chef is the second-in-command in the kitchen and is responsible for supporting the Executive Chef in all aspects of kitchen operations. This includes menu execution, food preparation, staff supervision, quality control, and ensuring kitchen efficiency and food safety standards. The Sous Chef helps maintain a positive, productive culinary environment and acts as the kitchen leader in the Executive Chef’s absence.

Key ResponsibilitiesCulinary Operations

• Assist the Executive Chef in planning, preparing, and executing the menu.
• Oversee daily food preparation, cooking, and presentation to ensure high quality and consistency.
• Develop new dishes and contribute to menu updates and specials.
• Monitor portion control, waste reduction, and ingredient utilization.

Kitchen Leadership

• Supervise and train kitchen staff, including line cooks, prep cooks, and stewards.
• Assign tasks, manage station activity, and coordinate workflow during service.
• Lead kitchen operations during the absence of the Executive Chef.
• Foster a positive team environment focused on collaboration and excellence.

Quality & Safety

• Ensure compliance with food hygiene, safety, and sanitation regulations.
• Monitor kitchen equipment functionality and report maintenance needs.
• Conduct quality checks on food before it leaves the kitchen.

Inventory & Cost Control

• Assist with inventory management, stock rotation, and ordering supplies.
• Support food cost management through efficiency and accurate forecasting.
• Maintain records of kitchen production, waste, and purchasing as required.

Administrative Responsibilities

• Participate in scheduling, staff evaluations, and disciplinary processes.
• Support budget planning and operational decision-making.
• Contribute to developing and enforcing standard operating procedures (SOPs).

Qualifications & SkillsEducation & Experience

• Culinary degree or equivalent experience preferred.
• 3–5+ years of experience in professional kitchens, including leadership roles.
• Experience in [specific cuisine/style, if relevant].

Technical & Soft Skills

• Strong cooking and plating skills across various stations.
• Supervisory and training capabilities.
• Excellent communication and problem-solving skills.
• Ability to thrive in a fast-paced and high-pressure environment.
• Strong knowledge of food safety regulations (e.g., HACCP).
• Creativity and passion for culinary innovation.

Physical Requirements

• Ability to stand for long periods.
• Ability to lift up to 50 lbs.
• Flexibility to work evenings, weekends, and holidays.

Job Types: Full-time, Permanent

Pay: ₹20,139.21 - ₹40,000.00 per month

Benefits:

• Food provided
• Health insurance
• Paid sick time
• Provident Fund

Ability to commute/relocate:

• Goa, Goa: Reliably commute or planning to relocate before starting work (Required)

Application Question(s):

• What is your current salary?
• What is your expected salary?
• What is your Notice Period?

Experience:

• Kitchen: 8 years (Required)

Work Location: In person