Sous Chef

Position Summary:

The Sous Chef is responsible for assisting the Executive Chef in managing the overall kitchen operations, covering multi-cuisine production, banquet operations, restaurant service, pastry & bakery coordination, and food costing. The role ensures quality food preparation, efficient service, proper staff supervision, and adherence to hygiene, safety, and cost-control standards.

Key Responsibilities:1. Food Production & Culinary Operations

• Oversee preparation and production of multi-cuisine dishes (Indian, Continental, Chinese, etc.) ensuring consistency and taste.
• Supervise daily kitchen operations across Banquets, Restaurants, and Pastry sections.
• Ensure all dishes are prepared according to standard recipes and presentation guidelines.
• Coordinate with the pastry team for bakery & dessert requirements for restaurant and banquet events.
• Manage special menu planning, festival menus, and live counters.

2. Banquet Operations

• Plan and execute banquet functions and large-scale events with timely production and service.
• Work with F&B and Banquet teams to ensure smooth coordination and guest satisfaction.
• Ensure adequate manpower and mise-en-place for all events.

3. Costing & Inventory Management

• Assist in menu costing, portion control, and recipe standardization.
• Monitor food consumption, wastage, and implement cost-control measures.
• Ensure accurate requisitions, stock rotation (FIFO), and inventory management.
• Work with the costing team and Executive Chef for budget planning.

4. Staff Management & Training

• Supervise, train, and mentor commis and demi chefs.
• Schedule staff duties and manage kitchen manpower during peak and off-peak hours.
• Conduct skill development training sessions and maintain discipline within the team.

5. Hygiene, Safety & Compliance

• Ensure strict adherence to HACCP, FSSAI, and hotel safety standards.
• Maintain cleanliness and sanitation across all kitchen sections.
• Ensure proper maintenance of equipment and report any faults immediately.

6. Guest Interaction & Service Quality

• Interact with guests for feedback, especially during live counters and special events.
• Ensure high-quality food presentation and portion consistency.

Required Skills & Qualifications:

• Diploma/Degree in Culinary Arts or Hotel Management.
• Minimum 4–6 years of experience in a multi-cuisine kitchen, with at least 2 years in a supervisory role.
• Strong knowledge in Banquet production, Pastry operations, and Restaurant A-la-carte.
• Proficient in menu planning, costing, and inventory management.
• Excellent organizational, leadership, and communication skills.
• Ability to work under pressure and handle multiple operations simultaneously.

Key Competencies:

• Multi-Cuisine Expertise
• Team Leadership
• Menu Engineering & Costing
• Creativity & Innovation
• Time Management
• Food Safety & Hygiene
• Attention to Detail

Job Types: Full-time, Permanent

Pay: ₹30,000.00 - ₹45,000.00 per month

Work Location: In person