Job Title: Sous Chef
Job Summary:
The Sous Chef will be responsible for the overall management and operation of the hotel's kitchen. The role ensures the consistent preparation and presentation of high-quality food, maintains food safety and hygiene standards, manages kitchen staff, controls food costs, and oversees menu planning while ensuring efficient kitchen operations and guest satisfaction.
Key Responsibilities:
- Oversee the day-to-day operations of the entire kitchen.
- Plan, prepare, and supervise the production of all food items in accordance with hotel standards.
- Develop and update menus in consultation with management.
- Ensure consistency in food quality, taste, presentation, and portion control.
- Supervise, train, mentor, and evaluate all kitchen staff.
- Prepare staff duty rosters and allocate work efficiently.
- Monitor food production to minimize wastage and maximize productivity.
- Maintain food cost within the approved budget through proper purchasing, inventory, and portion control.
- Coordinate with suppliers for procurement of quality ingredients.
- Inspect deliveries and ensure proper storage following FIFO/FEFO principles.
- Ensure compliance with all food safety, sanitation, and hygiene regulations.
- Maintain cleanliness and organization of all kitchen areas and equipment.
- Conduct regular stock counts and inventory reconciliation.
- Coordinate with the F&B Service team to ensure smooth service during meal periods and special events.
- Handle guest feedback related to food promptly and professionally.
- Ensure preventive maintenance and proper handling of kitchen equipment.
- Maintain all kitchen records, temperature logs, cleaning schedules, and food safety documentation.
- Implement standard recipes and standard operating procedures (SOPs).
- Assist management in budgeting, forecasting, and cost-saving initiatives.
- Ensure compliance with company policies and statutory regulations.
Required Qualifications:
- Diploma or Degree in Hotel Management, Culinary Arts, or a related field.
- Minimum 5–8 years of kitchen experience with at least 2–3 years in a supervisory or leadership role.
- Strong knowledge of Indian, Continental, and regional cuisines.
- Sound knowledge of food safety, HACCP, and hygiene standards.
- Excellent leadership, communication, and team management skills.
- Ability to work under pressure and manage multiple priorities.
- Good understanding of food costing, inventory management, and kitchen administration.
Job Type: Full-time
Pay: ₹30,000.00 - ₹35,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
