The Sous Chef assists the Executive Chef in managing kitchen operations, food preparation, staff supervision, and maintaining quality standards. The role ensures efficient kitchen operations while delivering high-quality food and maintaining hygiene and safety standards.
Key Responsibilities
- Assist the Executive Chef in daily kitchen operations.
- Supervise and coordinate kitchen staff during food preparation and service.
- Ensure food quality, presentation, and consistency meet company standards.
- Monitor food inventory and assist with ordering supplies.
- Maintain food cost controls and minimize wastage.
- Ensure compliance with food safety, hygiene, and sanitation regulations.
- Train, coach, and motivate kitchen team members.
- Prepare duty rosters and allocate kitchen tasks.
- Handle guest feedback related to food quality and service.
- Assist in menu planning, recipe development, and special promotions.
- Take charge of kitchen operations in the absence of the Executive Chef.
Required Qualifications
- Diploma/Degree in Hotel Management, Culinary Arts, or a related field.
- 3–5 years of culinary experience, including supervisory experience.
- Strong knowledge of food preparation techniques and kitchen management.
- Understanding of HACCP and food safety standards.
- Excellent leadership, communication, and organizational skills.
Pay: ₹50,000.00 - ₹60,000.00 per month
Benefits:
- Cell phone reimbursement
- Flexible schedule
- Food provided
Work Location: In person
