Sous Chef

Job Summary:

The Sous Chef works closely with the Executive Chef to oversee daily kitchen operations, ensuring the highest standards of food quality, presentation, hygiene, and safety. The role involves supervising kitchen staff, assisting in menu planning, managing inventory, and maintaining efficient kitchen workflows. The Sous Chef also ensures that meals are prepared according to the restaurant's standards and customer expectations.

Key Responsibilities:

• Assist the Executive Chef in planning and directing food preparation and culinary activities.
• Oversee kitchen operations in the absence of the Executive Chef.
• Ensure dishes are prepared and presented according to recipe standards and customer preferences.
• Supervise, train, and motivate kitchen staff to maintain a productive and harmonious work environment.
• Monitor kitchen inventory, control food costs, and minimize waste through efficient stock management.
• Assist in creating and testing new recipes and seasonal menus.
• Ensure compliance with food hygiene, sanitation, and safety regulations.
• Coordinate with other departments (such as purchasing, service, and finance) for smooth operations.
• Conduct regular inspections of the kitchen and equipment to ensure proper working condition.
• Handle customer feedback or complaints related to cuisine and provide timely resolutions.
• Maintain a positive and professional approach with coworkers and customers.

Required Qualifications and Skills:

• Diploma/Degree in Culinary Arts, Hospitality, or related field.
• Minimum of 8–10 years of experience in professional kitchens, with at least 2–3 years in a supervisory role.
• Strong knowledge of modern culinary techniques, cuisines, and food safety standards.
• Ability to work in a fast-paced environment and handle pressure.
• Excellent leadership, communication, and organizational skills.
• Creative and passionate about food and hospitality.
• Flexible to work mornings, evenings, weekends, and holidays as required.

Preferred Qualifications:

• Certification in Food Safety and Kitchen Management.
• Experience with menu development and cost control.
• Familiarity with international or multi-cuisine kitchen management.

Apply - [email protected]

WA - 91194 02888

Job Type: Full-time

Pay: From ₹35,000.00 per month

Benefits:

• Provident Fund

Work Location: In person