Sous Chef-European Cuisine

Job Description – Sous Chef (European Cuisine)

Location: Sushant Lok Phase I, Sector 43, Gurugram, Haryana 122003
Department: Culinary – Catering Division
Reports To: Executive Chef / Head Chef

Position Overview

The Sous Chef (European Cuisine) will support the Executive Chef in planning, preparing, and executing premium European dishes for large-scale catering operations, including banquets, corporate events, and private functions. The role requires proven expertise in European culinary techniques, menu development, and kitchen management, ensuring consistency in taste, presentation, and quality while adhering to hygiene and safety standards.

Key Responsibilities

Culinary Operations

• Assist in planning, designing, and executing European cuisine menus for catering events.
• Oversee kitchen operations during preparation, cooking, and plating for large-scale functions.
• Ensure authenticity, quality, and consistency of European dishes (French, Italian, Spanish, Mediterranean, etc.).
• Develop seasonal and event-specific menus to enhance variety and innovation.

Team Management

• Train, supervise, and motivate commis chefs, demi chefs, and other kitchen staff.
• Delegate tasks effectively to ensure smooth operations during events.
• Assist with staff scheduling and manpower planning for catering functions.

Quality & Standards

• Ensure all dishes meet company quality and presentation standards.
• Maintain strict hygiene, sanitation, and food safety practices in compliance with HACCP.
• Monitor portion control and implement waste reduction practices.

Event & Catering Coordination

• Collaborate with the catering operations team to align kitchen output with event requirements.
• Ensure timely and efficient food service during live catering events.
• Customize menus and execution based on client requirements and event scale.

Inventory & Cost Control

• Support in monitoring food costs, portion control, and stock rotation (FIFO).
• Track inventory levels and coordinate with the purchase team for requisitions.
• Contribute to achieving targeted food cost budgets while minimizing wastage.

Requirements

• Diploma/Degree in Hotel Management or Culinary Arts (specialization in European cuisine preferred).
• Minimum 5–7 years of culinary experience, with at least 2–3 years in a Junior Sous Chef/Sous Chef role specializing in European cuisine.
• In-depth knowledge of European cooking techniques and cuisines (French, Italian, Mediterranean, etc.).
• Prior experience in catering, banquets, or large-scale event kitchens.
• Strong leadership, team management, and communication skills.
• Ability to perform under pressure while maintaining high culinary standards.
• Sound knowledge of HACCP, food safety, and hygiene protocols.

Key Competencies

• Creativity and innovation in European cuisine.
• Strong organizational and multitasking abilities.
• Effective leadership and people management skills.
• Attention to detail with a focus on quality.
• Client-oriented approach with adaptability to diverse requirements.

Kindly contact and share your CV on this number: - +91 81301 55592

Job Types: Full-time, Permanent

Pay: ₹45,000.00 - ₹55,000.00 per month

Education:

• Higher Secondary(12th Pass) (Preferred)

Location:

• Haryana, Haryana (Preferred)