A Sous Chef is the second-in-command, responsible for managing daily kitchen operations, supervising staff, and ensuring food quality and safety standards are met. They assist the Executive Chef with menu development, inventory management, and training, acting as the primary leader during service in fast-paced environments. Betterteam +4Key Responsibilities
- Operational Management: Running the kitchen in the Executive Chef's absence, including opening/closing, and maintaining high-quality service standards.
- Staff Leadership: Supervising, training, mentoring, and scheduling line cooks and kitchen staff.
- Food Prep & Quality Control: Ensuring dishes are prepared to recipe, plated correctly, and served in a timely manner.
- Inventory & Cost Control: Managing inventory, ordering supplies, and reducing wastage to maintain food cost goals.
- Menu Development: Assisting in creating new menu items and daily specials.
- Safety & Sanitation: Ensuring compliance with all food safety (e.g., HACCP), sanitation, and health regulations. Indeed +6
Required Skills and Qualifications
- Experience: Usually 2–5 years of experience in a high-volume professional kitchen, often requiring previous leadership experience.
- Culinary Knowledge: Strong cooking skills across all stations (grill, sauté, sauce) and menu planning ability.
- Leadership & Communication: Strong capability to lead a team, delegate tasks, and communicate effectively under pressure.
- Technical Skills: Proficiency in using kitchen equipment and managing inventory systems.
- Education: Culinary school training is preferred but not always required if equivalent experience exists.
- Physical Stamina: Ability to work long hours, often including nights, weekends, and holidays. Indeed +5
Job Types: Full-time, Permanent
Pay: ₹35,000.00 - ₹40,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
