Sr. Sous Chef

• Assist the Executive Chef in managing daily kitchen operations.
• Supervise and mentor junior chefs and kitchen staff.
• Ensure consistent food quality, presentation, and standards.
• Lead the kitchen team in the absence of the Executive Chef.
• Support with menu planning, costing, and seasonal updates.
• Monitor inventory, ordering, and stock control.
• Enforce hygiene and food safety standards (HACCP knowledge preferred).
• Collaborate with front-of-house staff to ensure timely service.
• Manage kitchen schedules, training plans, and performance reviews.
• Participate in budgeting and cost-control initiatives.
• Handle customer feedback and adapt operations as needed.

Requirements:

• Proven experience as Sous Chef or in a similar leadership role.
• Formal culinary training (degree/diploma preferred).
• Strong leadership, organizational, and time management skills.
• In-depth knowledge of food safety regulations.
• Ability to work under pressure in a fast-paced environment.
• Creative flair with a commitment to high-quality cuisine.
• Excellent communication and interpersonal skills.
• Flexibility to work evenings, weekends, and holidays.

Preferred Qualifications:

• 5+ years of professional kitchen experience.
• Experience in [specific cuisine, e.g., French, Italian, Asian fusion].
• Previous work in a fine-dining or high-volume restaurant.
• Familiarity with kitchen software (e.g., inventory or scheduling tools).

Job Type: Full-time

Pay: ₹25,000.00 - ₹49,923.94 per month

Work Location: In person