Role Overview: The Sous Chef will serve as the second-in-command in the kitchen, reporting directly to the Head Chef. This role focuses on the daily execution of the menu, supervision of kitchen staff, and ensuring that all culinary operations run smoothly. The Sous Chef is responsible for maintaining consistency in Continental cuisine and stepping in to lead the kitchen in the Head Chef's absence.
Key Responsibilities:
- Kitchen Supervision: Oversee the day-to-day operations of the kitchen, ensuring all stations are properly prepped and service is efficient.
- Menu Execution: Assist the Head Chef in developing and testing new dishes while ensuring the consistent execution of the existing Continental menu.
- Team Coordination: Directly supervise and mentor junior chefs (CDPs, Commis), ensuring they follow standard recipes and techniques.
- Quality Control: Conduct regular checks on food quality, portion sizes, and plating to maintain high standards for every dish.
- Inventory & Mise en Place: Manage daily stock requirements and ensure that mise en place is complete and fresh across all stations.
- Shift Management: Act as the lead during the Head Chef’s absence, making critical decisions to ensure service continuity.
- Hygiene & Safety: Strictly enforce food safety protocols, cleanliness, and organizational standards in line with FSSAI/HACCP regulations.
Required Skills & Qualifications:
- Expertise: Strong technical skills in Continental cuisine, including advanced knowledge of European stocks, sauces, and cooking methods.
- Experience: 5–7 years of experience in professional kitchens, with at least 1–2 years as a Chef de Partie or Junior Sous Chef in a Continental setup.
- Leadership: Proven ability to manage a team on the line during high-pressure peak hours.
- Adaptability: Fast learner with the ability to troubleshoot kitchen issues and maintain composure under stress.
- Education: Degree or Diploma in Culinary Arts or Hotel Management.
Personal Attributes:
- Exceptional work ethic and a "lead-by-example" attitude.
- Strong organizational skills with a focus on speed and accuracy.
- Clear communication skills for effective coordination between the kitchen and front-of-house.
Job Type: Full-time
Benefits:
- Food provided
- Provident Fund
Ability to commute/relocate:
- Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (Required)
Experience:
- kitchen: 7 years (Required)
Work Location: In person
