Job Summary:
The Sous Chef is responsible for assisting the Executive Chef in managing all kitchen operations, ensuring the preparation of high-quality food, maintaining hygiene and food safety standards, supervising kitchen staff, controlling food costs, and ensuring smooth day-to-day kitchen operations. The Sous Chef acts as the second-in-command and leads the kitchen in the Executive Chef's absence.
Key Responsibilities:
- Assist the Executive Chef in planning, organizing, and supervising daily kitchen operations.
- Prepare, cook, and present dishes according to the hotel's recipes and quality standards.
- Supervise and guide CDPs, Commis Chefs, and Kitchen Assistants.
- Ensure consistency in food quality, taste, and presentation.
- Monitor food preparation to maintain portion control and minimize wastage.
- Maintain high standards of cleanliness, sanitation, and personal hygiene in the kitchen.
- Ensure compliance with HACCP, FSSAI, and other food safety regulations.
- Monitor inventory levels and assist in ordering food and kitchen supplies.
- Check the quality and freshness of ingredients received from stores.
- Assist in menu planning, recipe development, and seasonal menu changes.
- Control food costs through proper stock rotation (FIFO), portion control, and waste management.
- Coordinate with the Purchase and Stores departments regarding ingredient requirements.
- Train, coach, and evaluate kitchen staff to improve performance and skills.
- Ensure kitchen equipment is properly maintained and report maintenance issues promptly.
- Handle guest complaints related to food professionally and implement corrective actions.
- Lead the kitchen team in the absence of the Executive Chef.
Qualifications:
- Diploma or Degree in Hotel Management, Culinary Arts, or a related field.
- Food Safety/HACCP certification is preferred.
Experience:
- 5–8 years of experience in hotel or restaurant kitchens.
- Minimum 2 years of experience as a Junior Sous Chef, CDP, or in a similar supervisory role.
- Experience in multi-cuisine operations is preferred.
Skills & Competencies:
- Strong culinary knowledge and cooking techniques.
- Leadership and team management skills.
- Excellent organizational and time management abilities.
- Knowledge of food costing and inventory management.
- Understanding of HACCP, FSSAI, and kitchen hygiene standards.
- Ability to work under pressure in a fast-paced environment.
- Effective communication and interpersonal skills.
- Problem-solving and decision-making ability.
- Creativity in menu planning and food presentation.
Key Performance Indicators (KPIs):
- Food quality and consistency.
- Guest satisfaction scores.
- Food cost percentage and wastage control.
- Kitchen hygiene and audit compliance.
- Staff productivity and training effectiveness.
- Timely food preparation and service.
- Inventory accuracy and stock management.
- Compliance with SOPs and safety standards.
Working Conditions:
- Rotational shifts, including weekends and public holidays.
- Long hours of standing and working in a hot kitchen environment.
- Ability to lift and handle kitchen equipment and food supplies.
Authority:
- Supervise and allocate duties to kitchen staff.
- Recommend menu improvements and new dishes.
- Monitor inventory and request stock replenishment.
- Enforce hygiene, safety, and quality standards.
- Take operational decisions during the Executive Chef's absence.
Pay: ₹30,000.00 - ₹35,000.00 per month
Benefits:
Work Location: In person
