Sous Chef/ Sr. Sous Chef

• Lead the kitchen operations of the assigned outlet, ensuring efficient food production and service.
• Maintain Toscano's quality, taste, and presentation standards across all dishes.
• Supervise, train, and schedule kitchen staff including CDPs, DCDPs, Commis.
• Coordinate with service staff to ensure smooth kitchen dining operations.
• Ensure strict adherence to hygiene, sanitation, and safety norms as per Toscano and FSSAI standards.
• Monitor kitchen inventory, place orders, manage food cost, and prevent wastage.
• Ensure timely opening and closing of the kitchen as per SOPs.
• Conduct daily briefings, ensure staff grooming and discipline.
• Implement and monitor temperature logs, FIFO system, cleaning schedules, and kitchen documentation.
• Collaborate with the cluster chef for new product trials, menu implementation, and audits.
• Handle guest feedback related to food and take corrective measures when required.

Key Skills & Competencies:

• Expertise in Italian and Continental cuisine (pasta, pizza, grills, risottos, desserts).
• Strong leadership and kitchen team management.
• Excellent time management and multitasking abilities.
• Familiarity with kitchen equipment, recipe standardization, and food plating techniques.
• Strong understanding of hygiene and safety compliance (HACCP, FSSAI).
• Good communication skills to coordinate with FOH (front-of-house) and HO (head office).

Preferred Qualifications & Experience:

• Experience in premium or fine-dining restaurants (Italian/Continental preferred).
• Proficient in kitchen inventory and documentation.