We are seeking a skilled, energetic, and reliable Sous Chef to join the culinary leadership team at Carnivale, our theme-based restaurant in Noida/NCR. As the second-in-command in the kitchen, you will support the Executive Chef in day-to-day operations, lead the kitchen floor during service, and ensure every dish leaving the pass meets Carnivale's high standards of taste, presentation, and consistency. This is a hands-on leadership role for someone who thrives in a fast-paced, high-volume environment.
Key ResponsibilitiesKitchen Operations
- Manage daily kitchen operations in the absence of the Executive Chef
- Oversee all sections — Indian, Continental, Tandoor, and Pastry — ensuring smooth coordination during service
- Maintain plating standards, portion control, and recipe adherence for every dish
- Ensure speed and accuracy during peak hours and large catering orders
Team Supervision
- Lead, supervise, and train Commis, CDPs, and kitchen helpers
- Assign daily stations and ensure every team member knows their role
- Maintain kitchen discipline, hygiene, and positive team morale
Quality & Inventory Control
- Monitor ingredient quality upon delivery; reject substandard supplies
- Manage mise-en-place, stock levels, and daily inventory checks
- Minimize wastage and assist in food cost control initiatives
Menu Execution
- Execute menu items consistently across all shifts
- Suggest seasonal specials and daily specials to the Executive Chef
- Assist in recipe testing and new dish trials for catering packages
Hygiene & Compliance
- Enforce FSSAI standards, sanitation schedules, and pest control protocols
- Ensure all refrigeration logs, temperature checks, and cleaning records are maintained
- Conduct daily line checks before service
Pay: ₹35,000.00 - ₹45,000.00 per month
Benefits:
Work Location: In person
