Job Summary:
The Sous Chef assists the Executive Chef in managing kitchen operations, ensuring the delivery of high-quality culinary experiences for guests. The role involves supervising kitchen staff, maintaining food safety standards, and contributing to menu development. The Sous Chef is a key team leader, responsible for maintaining efficiency, creativity, and excellence in a fast-paced resort or hotel kitchen environment.
Key Responsibilities:
- Kitchen Operations:
- Assist the Executive Chef in planning and executing daily food preparation for all meals and special events.
- Supervise and coordinate the activities of kitchen staff to ensure timely and efficient service.
- Ensure compliance with standardized recipes, portion controls, and presentation standards.
- Staff Management:
- Train, mentor, and manage kitchen staff, fostering a positive and productive work environment.
- Schedule shifts, assign duties, and oversee performance to maintain consistent quality and efficiency.
- Step into the Executive Chef’s role during their absence.
- Menu Development and Innovation:
- Collaborate with the Executive Chef to design innovative menus that align with guest preferences and resort standards.
- Contribute ideas for seasonal dishes, special event menus, and dietary accommodations.
- Monitor food trends to enhance the dining experience and maintain competitiveness.
- Inventory and Cost Control:
- Monitor inventory levels and order ingredients to ensure uninterrupted operations.
- Minimize waste and manage food costs without compromising quality.
- Ensure proper storage and handling of all food items.
- Quality and Hygiene Standards:
- Maintain the highest levels of food safety and sanitation in compliance with local and hotel regulations.
- Conduct regular inspections of the kitchen, equipment, and storage areas.
- Ensure all dishes meet presentation and taste standards before serving.
- Event and Banquet Support:
- Assist in planning and executing large-scale catering and banquet events.
- Coordinate with other departments to ensure seamless guest experiences during events.
- Administrative Duties:
- Maintain accurate records, including inventory logs, purchasing records, and training schedules.
- Prepare reports on kitchen operations and suggest areas for improvement.
Requirements:
- Education: Diploma or degree in Culinary Arts or a related field.
- Experience: Minimum 3-5 years of professional culinary experience, with at least 2 years in a supervisory role, preferably in a resort or hotel kitchen.
- Skills:
- Strong leadership and interpersonal skills.
- Expertise in various cooking techniques and cuisines.
- Proficiency in kitchen equipment and food safety protocols.
- Time management and ability to perform under pressure.
- Certifications: Food safety and hygiene certification is mandatory.
Job Type: Full-time
Pay: ₹35,000.00 - ₹45,000.00 per month
Benefits:
Work Location: In person
