Sous Chef

Sous Chef Responsibilities (Bulk Cooking Environment)

1. Bulk Food Production & Preparation

• Oversee large-scale preparation of gravies, curries, rice items, breads, snacks, and batch-cooked items.
  
• Ensure standardized recipes are followed to maintain taste, consistency, and portioning across high volumes.
  
• Monitor cooking times, temperatures, and batch yields to avoid deviations.
  
• Plan and execute production schedules based on daily/weekly demand forecasts.
  

2. Team Leadership & Station Management

• Supervise cooks, commis, helpers, and utility staff across production lines.
  
• Allocate manpower for cutting, preparation, cooking, packing, and dispatch.
  
• Conduct on-the-job training for bulk cooking techniques, equipment use, and safety.
  
• Ensure discipline, hygiene, and workflow efficiency across shifts.
  

3. Quality Control & Standardization

• Ensure every batch meets defined taste profiles, texture, aroma, and shelf-life standards.
  
• Conduct in-process tasting and quality checks during different stages of production.
  
• Enforce adherence to SOPs, recipe cards, and central kitchen standards.
  

4. Hygiene, Safety & Compliance

• Ensure compliance with FSSAI, HACCP, and internal food safety guidelines.
  
• Oversee cleaning schedules for workstations, equipment, and utensils.
  
• Monitor the use of personal hygiene gear (aprons, gloves, headgear, masks).
  
• Supervise safe handling of hot equipment, bulk vessels, steamers, tilting pans, and blast chillers.
  

5. Material Planning, Inventory & Cost Control

• Verify raw material quality and quantity before production starts.
  
• Monitor consumption vs. planned usage and reduce wastage in cutting, cooking, and packing.
  
• Coordinate with the purchase/store team for replenishment and storage of raw materials.
  
• Ensure optimal batch sizes to maintain food cost efficiency.
  

6. Equipment Operation & Maintenance

• Supervise the use of large-scale equipment:
  
• Tilting bratt pans
  
• Steam boilers
  
• Rice cookers
  
• Planetary mixers
  
• Dough sheeters, chapati machines
  
• Combi ovens
  
• Blast chillers
  
• Report breakdowns promptly and ensure preventive maintenance schedules are followed.
  

7. Coordination with Cross-Functional Teams

• Work closely with the production manager, quality team, stores, dispatch, and logistics.
  
• Ensure timely output to meet dispatch timelines for multiple clients/outlets.
  
• Communicate any production delays, shortages, or operational challenges.
  

8. Documentation & Reporting

• Maintain production logs, batch records, temperature sheets, and wastage reports.
  
• Support audits by preparing documentation for food safety and operational processes.
  
• Track daily production volumes and report variances to the Head Chef/Production Head.
  

9. Menu Execution & Scaling

• Assist Head Chef in scaling recipes for bulk output without compromising quality.
  
• Provide input on cost-effective ingredients and process improvements.
  
• Support R&D for new products designed for mass production.
  

10. Shift & Workflow Management

• Manage shift schedules and ensure smooth handover between teams.
  
• Motivate staff and resolve day-to-day operational issues.
  
• Ensure production timelines are met despite high volumes and peak demands.