Job Summary
We are looking for an experienced Sous Chef to support the Executive Chef in managing daily kitchen operations, food production, quality, hygiene and team supervision. The role will be responsible for ensuring consistent food quality and safe, timely meal preparation in accordance with hospital standards.
Key Responsibilities
- Assist the Executive Chef in day-to-day kitchen operations and food production.
- Supervise preparation of meals as per approved menus, recipes and portion standards.
- Ensure timely preparation and service of food for patients, staff and other hospital requirements.
- Maintain high standards of food quality, hygiene, sanitation and safety.
- Ensure proper handling, storage and preservation of raw materials and food products.
- Monitor food inventory, wastage, portion control and kitchen costs.
- Ensure compliance with FSSAI, food safety and hospital hygiene standards.
- Supervise, train and allocate work to chefs, cooks and kitchen staff.
- Check the quality and freshness of ingredients before use.
- Coordinate with the Dietary/Nutrition team for patient meal requirements and special diets.
- Maintain proper kitchen records, checklists and temperature logs.
- Monitor kitchen equipment and coordinate for timely maintenance/repairs.
- Support menu planning, recipe standardization and cost control initiatives.
- Ensure proper cleaning and sanitation of kitchen areas and equipment.
- Handle kitchen operations effectively in the absence of the Executive Chef.
Key Skills
- Strong knowledge of Indian / Continental / multi-cuisine food preparation
- Kitchen operations & team management
- Food safety, hygiene & sanitation
- Menu and recipe standardization
- Portion control & food cost management
- Inventory and wastage control
- Ability to work in a hospital/large institutional kitchen environment
- Good leadership and coordination skills
Pay: ₹50,000.00 - ₹60,000.00 per month
Work Location: In person
