Sous Chef – Casual Dining Restaurant
Location: Ahmedabad
Experience: 8–15 Years
Employment Type: Full-Time
Salary: ₹40,000–₹50,000 per month
About the Restaurant
We are a standalone premium casual dining restaurant in Ahmedabad, offering an unlimited buffet experience with a focus on exceptional food quality and warm hospitality. Our mission is to create memorable dining experiences by combining delicious cuisine, outstanding service, and a welcoming ambiance.
As a growing restaurant, we are committed to operational excellence, continuous improvement, and building a passionate team dedicated to exceeding guest expectations.
About the Role
The Sous Chef will assist the Executive Chef in managing day-to-day kitchen operations, ensuring smooth production and service across all sections. The role requires strong experience in high-volume buffet operations, live kitchens, multi-cuisine production, team management, food safety, inventory, production planning, and cost control. The Sous Chef will act as a key link between the Executive Chef and the kitchen team and take charge of kitchen operations during assigned shifts.
Key Responsibilities
- Assist the Executive Chef in planning and managing daily lunch and dinner kitchen operations.
- Supervise production, mise en place, buffet replenishment, and live-kitchen operations across all cuisine sections.
- Oversee North Indian, Italian, Pan Asian, Mexican, Continental, Bakery & Desserts, and interactive live stations.
- Ensure consistency in taste, quality, portioning, presentation, temperature, and recipes across approximately 200 menu items.
- Ensure timely preparation and adequate production without unnecessary overproduction or wastage.
- Supervise, train, motivate, and allocate duties to CDPs, Demi Chefs, Commis Chefs, and other kitchen personnel.
- Maintain kitchen discipline, productivity, grooming, hygiene, and manpower deployment during peak operations.
- Conduct regular food tasting and quality checks and immediately address deviations.
- Ensure strict compliance with food safety, hygiene, storage, labelling, FIFO, temperature control, and cross-contamination procedures.
- Coordinate with Stores, Purchase, Service, and Management for smooth daily operations and timely availability of ingredients.
- Monitor raw-material consumption, yields, portion control, inventory, wastage, and food cost.
- Plan daily production based on expected covers, reservations, business forecasts, and operational requirements.
- Handle guest feedback related to food quality and coordinate prompt resolution of food-related complaints.
- Support the Executive Chef in menu development, recipe standardization, SOP implementation, staff training, and continuous improvement.
- Take responsibility for kitchen operations in the absence of the Executive Chef.
Required Skills & Experience
- Diploma/Degree in Hotel Management, Culinary Arts, or related field preferred.
- 8–15 years of relevant culinary experience, preferably in premium buffet restaurants, high-volume hotels, banquet operations, or large-scale standalone restaurants.
- Strong knowledge of multi-cuisine production and live-kitchen operations.
- Proven experience managing large kitchen teams and high-cover operations.
- Strong understanding of food safety, hygiene, food costing, inventory, portion control, production planning, and wastage management.
- Excellent leadership, communication, coordination, and problem-solving skills.
- Ability to maintain high standards and perform effectively in a fast-paced, high-volume environment.
Benefits
- Food provided
- Accomodation provided
Pay: ₹40,000.00 - ₹50,000.00 per month
Benefits:
Work Location: In person
