Sous Chef

Connect at 9830261039/[email protected]

About the Role:

As the Sous Chef, you’ll be the kitchen’s second-in-command—ensuring culinary excellence, executing smooth operations, supervising staff, and maintaining quality standards alongside the Head Chef.

Key Responsibilities:

• Assist the Head Chef in daily kitchen operations and step in during their absence.
• Handle food preparation, plating, portion control, and ensure consistent quality.
• Supervise kitchen staff, delegate tasks, and enforce strict hygiene, food safety, and sanitation standards.
• Contribute to menu design, recipe creation, and special offerings.
• Manage inventory: ordering, rotation, quality control, and cost-effective use of ingredients.
• Ensure timely service, maintain kitchen cleanliness, and uphold safety protocols.
• Train, mentor, and support the kitchen team to maintain consistent performance.
• Uphold all regulatory and operational standards at all times.

Requirements:

• Culinary degree or equivalent professional kitchen experience.
• 12–18 years of progressive leadership experience in culinary settings—preferably in hospitality, fine dining, or large-scale operations.
• Proven managerial and multitasking skills during high-volume service.
• Deep knowledge of kitchen operations, sanitation, quality control, and menu management.
• Strong communication, creativity, decision-making, and problem-solving capabilities.

Job Types: Full-time, Permanent

Pay: ₹100,000.00 - ₹125,000.00 per month

Benefits:

• Health insurance
• Provident Fund

Work Location: In person