Sous Chef

Job Description

Job Title: Sous Chef Job Summary: The Sous Chef is a key member of the kitchen team, supporting the Executive Chef or Head Chef in managing daily kitchen operations. The role involves overseeing kitchen staff, ensuring food quality and presentation, managing kitchen inventory, and maintaining safety and cleanliness standards. The Sous Chef will take charge of the kitchen in the Executive Chef’s absence and ensure smooth service during high-volume periods. Key Responsibilities: Supervise Kitchen Staff: Assist in training, managing, and mentoring junior kitchen staff, including line cooks and prep cooks. Ensure staff adhere to kitchen protocols and maintain high standards of hygiene and food safety. Assign tasks and ensure kitchen operations run smoothly and efficiently. Food Preparation and Cooking: Oversee daily food prep and cooking activities, ensuring that dishes are prepared to the highest standard. Ensure consistency in food quality, taste, and presentation. Assist with menu development and recommend new dishes and improvements based on feedback and trends. Inventory and Ordering: Monitor kitchen stock levels, ensuring that necessary ingredients are always available and fresh. Manage food and kitchen supplies, place orders, and work with suppliers to maintain stock levels. Minimize food waste by ensuring efficient preparation and storage. Kitchen Maintenance and Cleanliness: Ensure that all kitchen equipment is clean, well-maintained, and functioning properly. Enforce strict adherence to health, safety, and sanitation standards. Maintain a clean, organized kitchen environment at all times. Assist in Menu Planning: Collaborate with the Executive Chef in designing seasonal and rotating menus. Ensure dishes are in line with the restaurant’s concept and customer preferences. Quality Control: Ensure all dishes are prepared, plated, and served to meet the restaurant's high standards of quality and consistency. Monitor and ensure the proper portioning and preparation of food for each dish. Assist in Managing Kitchen Operations: Take charge of the kitchen in the absence of the Executive Chef. Help manage kitchen timelines to ensure orders are completed promptly during service hours. Communication and Coordination: Maintain clear communication with front-of-house staff, ensuring that dishes are delivered on time and meet customer expectations. Address any concerns or issues related to food quality or kitchen operations promptly. Skills & Qualifications: Education: Formal culinary education (e.g., Culinary Arts degree or equivalent experience). Experience: At least 3-5 years of experience in a professional kitchen, with 1-2 years in a leadership or supervisory role (e.g., Line Cook or Junior Sous Chef). Knowledge: Expertise in food preparation, presentation, and culinary techniques. Strong understanding of kitchen equipment, inventory management, and food safety regulations. Skills: Excellent leadership and team management skills. Ability to multitask and work efficiently under pressure. Strong organizational skills. Creativity and a passion for food. Strong communication skills to collaborate with kitchen and front-of-house teams. Working Conditions: Location: Baywatch Resort, Sernabatim, South Goa Hours: Full-time, Rotational shifts Physical Demands: Standing for long periods, lifting heavy objects, working in hot and fast-paced environments. Interested candidates, kindly share your updated CV on 9209004362 Job Type: Full-time Pay: ₹40,000.00 - ₹45,000.00 per month Benefits: Paid time off Provident Fund Schedule: Day shift Monday to Friday Rotational shift Weekend availability Work Location: In person