Sous Chef

Job Title: Sous Chef – Continental Cuisine

Location: Peninsula Redpine Hotel, Andheri East, Mumbai

Department: Kitchen (Food Production)

Reports To: Executive Chef / Head Chef

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Job Summary:

The Sous Chef – Continental Cuisine is responsible for supervising and coordinating all activities related to the preparation and cooking of Continental dishes. This role requires maintaining the highest culinary standards, ensuring consistency in food quality, and supporting the Head Chef in menu planning, staff training, and kitchen operations.

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### **Key Responsibilities:**

1. **Food Preparation & Quality Control**

* Oversee the preparation, cooking, and presentation of all Continental dishes.

* Maintain consistency in taste, quality, and portion sizes as per hotel standards.

* Ensure timely execution of food orders during service periods.

2. **Menu & Recipe Management**

* Assist the Head Chef in planning and developing Continental menus, including specials.

* Innovate and introduce new dishes to keep the menu exciting and competitive.

3. **Kitchen Operations & Hygiene**

* Ensure strict adherence to hygiene, sanitation, and safety standards in the kitchen.

* Monitor inventory and control food costs by reducing wastage.

* Ensure proper storage and labeling of ingredients.

4. **Team Management**

* Supervise and guide Commis Chefs and other kitchen staff in Continental section.

* Train and mentor staff to improve cooking techniques and efficiency.

* Assist in scheduling and workforce planning to meet operational requirements.

5. **Coordination**

* Collaborate with the F\&B team for smooth kitchen-to-service operations.

* Communicate effectively with the Head Chef regarding daily operations and challenges.

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### **Skills & Competencies:**

* Strong knowledge of Continental cuisine (hot & cold kitchen).

* Expertise in sauces, grills, roasts, and European-style cooking.

* Good leadership and team management skills.

* Creativity and ability to design innovative dishes.

* Knowledge of food costing and inventory control.

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### **Qualifications & Experience:**

* **Education:** Diploma/Degree in Hotel Management or Culinary Arts.

* **Experience:** Minimum **3–5 years** of experience in a similar role, preferably in a 4-star or 5-star hotel.

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### **Benefits:**

* Competitive salary with service charge.

* Duty meals provided.

* Opportunities for growth and professional training.

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Apply
E-mail:- [email protected]Whatsapp- 9699765691

Job Type: Permanent

Pay: ₹60,000.00 - ₹70,000.00 per month

Benefits:

• Food provided
• Leave encashment
• Provident Fund

Expected Start Date: 30/08/2025