Sous Chef – Continental / South Indian
Department
Food Production (Kitchen)
Reports To
Executive Chef / Head Chef
Job Summary
The Sous Chef is responsible for assisting the Executive Chef in managing the day-to-day kitchen operations, ensuring high standards of food quality, hygiene, cost control, and team management. The role involves supervising kitchen staff, maintaining consistency in food preparation, ensuring guest satisfaction, and supporting menu planning and kitchen administration.
Key Responsibilities
- Assist the Executive Chef in the overall management of the Continental or South Indian kitchen.
- Ensure all dishes are prepared and presented according to hotel standards and recipes.
- Supervise, train, and motivate Commis and Demi Chefs to improve their skills and performance.
- Maintain consistency in taste, quality, and presentation of all food items.
- Monitor food preparation and service to ensure timely delivery during peak hours.
- Develop new recipes and seasonal menu items in coordination with the Executive Chef.
- Maintain proper food storage, stock rotation (FIFO), and inventory control.
- Control food cost, minimize wastage, and ensure efficient utilization of resources.
- Conduct daily kitchen briefings and allocate duties to the team.
- Ensure compliance with food safety standards, HACCP guidelines, and personal hygiene practices.
- Monitor cleanliness and maintenance of kitchen equipment and work areas.
- Coordinate with the Purchase and Stores departments for procurement of quality ingredients.
- Handle guest feedback professionally and take corrective actions when required.
- Ensure all kitchen records, temperature logs, and production reports are maintained accurately.
- Support the Executive Chef in scheduling manpower and maintaining productivity.
Qualifications
- Diploma or Degree in Hotel Management, Culinary Arts, or a related field.
- Professional culinary certifications are an added advantage.
Experience
- Minimum 5–8 years of experience in hotel kitchen operations.
- At least 2 years of experience as Junior Sous Chef or Sous Chef in a reputed hotel or resort.
- Strong expertise in Continental Cuisine or South Indian Cuisine, depending on the assigned department.
Skills & Competencies
- Excellent culinary and food presentation skills.
- Strong leadership and team management abilities.
- Knowledge of food costing, inventory management, and kitchen budgeting.
- Good understanding of HACCP, FSSAI, and food safety regulations.
- Ability to work under pressure in a fast-paced environment.
- Effective communication and interpersonal skills.
- Problem-solving and decision-making capabilities.
- Time management and organizational skills.
- Passion for innovation and continuous improvement.
Working Conditions
- Willingness to work flexible shifts, weekends, and public holidays.
- Ability to stand for extended periods and work in a high-temperature kitchen environment.
Key Performance Indicators (KPIs)
- Food quality and consistency.
- Guest satisfaction scores.
- Food cost and wastage control.
- Hygiene and audit compliance.
- Team productivity and staff development.
- Kitchen cleanliness and equipment maintenance.
- Timely food production and service standards.
CONTACT HR - 63841 44483
Pay: ₹30,000.00 - ₹40,000.00 per month
Work Location: In person
