Sous Chef

he Sous Chef – F&B Production is responsible for assisting the Executive Chef in overseeing daily kitchen operations, managing food production, supervising kitchen staff, and maintaining quality, hygiene, and presentation standards. This role plays a critical part in ensuring smooth culinary service for restaurants, banquets, in-room dining, and other outlets in the hospitality property.

Key Responsibilities:

• Food Preparation & Production:
• Supervise and participate in the preparation and production of all food items as per standardized recipes and presentation guidelines.
• Kitchen Operations:

Ensure efficient kitchen workflow and timely food dispatch to all outlets (restaurants, banquets, room service, etc.).Guide and train junior chefs, cooks, and kitchen helpers. Assign duties, monitor performance, and support staff development.Maintain high standards of hygiene, food safety (as per FSSAI or HACCP), and cleanliness across all production areas.Monitor usage of ingredients, assist in inventory checks, minimize wastage, and help control food cost without compromising quality.Assist in planning, updating, and innovating menus in coordination with the Executive Chef based on guest feedback and trends.Liaise with service teams and other departments to ensure seamless communication and guest satisfaction.Follow all hotel SOPs, safety rules, and kitchen protocols; ensure team adherence to operational standards.

• Team Supervision:
• Quality & Hygiene Control:
• Inventory & Cost Control:
• Menu Support:
• Coordination:
• Compliance:

Job Type: Full-time

Pay: ₹17,668.51 - ₹59,812.05 per month

Schedule:

• Day shift
• Morning shift
• Rotational shift

Work Location: In person