Sous Chef

About the Role:

Sous Chef

Key Responsibilities:

• Support the Head Chef in kitchen operations and staff supervision.
  
• Oversee food preparation, production, and presentation to ensure consistency and quality.
  
• Maintain cleanliness, hygiene, and safety standards in the kitchen.
  
• Assist in menu planning, development, and innovation.
  
• Manage inventory, stock control, and ordering of ingredients.
  
• Ensure compliance with food safety and sanitation regulations.
  
• Train and mentor junior kitchen staff.
  
• Handle kitchen opening and closing procedures as per assigned shift.
  

Skills & Qualifications:

• Proven experience as a Sous Chef or Senior Line Cook in a similar setting.
  
• Culinary degree or diploma preferred, but not mandatory with relevant experience.
  
• Strong knowledge of kitchen operations, food costing, and hygiene standards.
  
• Ability to lead a team under pressure in a fast-paced environment.
  
• Excellent communication, organizational, and time-management skills.
  
• Creative, detail-oriented, and passionate about food.
  

Shift Timings:

This position involves rotational shifts between the following:

• Shift A:

  10:00 AM 7:00 PM

• Shift B:

  12:00 PM Onwards

Note: Shift schedule may vary based on business needs. Flexibility is required.