Job Summary
The Sous Chef is responsible for assisting the Head Chef in overseeing all kitchen operations, ensuring consistent food quality, efficient service, team supervision, inventory management, food safety, and cost control. The role involves leading the kitchen during service, maintaining operational excellence, training kitchen staff, and ensuring every dish meets the café's quality and presentation standards.
In the absence of the Head Chef, the Sous Chef will assume full responsibility for managing kitchen operations.
Key ResponsibilitiesKitchen Operations
- Supervise daily kitchen operations and ensure smooth service.
- Lead kitchen operations during service and coordinate workflow across all stations.
- Ensure all menu items are prepared according to standardized recipes and presentation guidelines.
- Maintain consistency in taste, quality, and portion sizes.
- Monitor ticket times and ensure timely food preparation.
- Assist in menu development, seasonal specials, and recipe standardization.
- Ensure opening and closing kitchen procedures are completed efficiently.
Team Leadership
- Supervise, motivate, and guide Commis, Kitchen Helpers, and other kitchen staff.
- Allocate duties and manage staff schedules during service.
- Train new employees on recipes, SOPs, food safety, and kitchen operations.
- Conduct regular coaching to improve productivity and food quality.
- Foster a positive, disciplined, and collaborative kitchen culture.
Food Quality & Production
- Ensure all food served meets the café's quality standards.
- Monitor freshness and quality of ingredients.
- Taste and inspect dishes before service whenever required.
- Ensure proper mise en place is completed before each shift.
- Maintain high standards of food presentation.
Hygiene & Food Safety
- Ensure strict compliance with FSSAI food safety regulations.
- Maintain cleanliness and organization throughout the kitchen.
- Enforce proper food storage, labeling, and FIFO practices.
- Monitor food temperatures and refrigeration standards.
- Ensure sanitation of kitchen equipment, utensils, and workstations.
- Lead kitchen hygiene audits and corrective actions.
Inventory & Cost Control
- Assist in inventory planning, ordering, and stock management.
- Monitor stock levels and coordinate timely procurement.
- Minimize food wastage through effective inventory management.
- Ensure accurate portion control to maintain food cost targets.
- Monitor expiry dates and proper storage practices.
Administrative Responsibilities
- Assist in recipe documentation and SOP implementation.
- Maintain kitchen production records and inventory reports.
- Support vendor coordination and receiving of kitchen supplies.
- Report equipment maintenance issues promptly.
- Ensure compliance with operational checklists and kitchen documentation.
Required Qualifications
- Diploma or Degree in Hotel Management or Culinary Arts preferred.
- 3–5 years of experience in cafés, restaurants, or casual dining kitchens.
- Strong experience in breakfast, continental, and café cuisine.
- Knowledge of food costing, inventory management, and kitchen operations.
Skills Required
- Strong leadership and team management
- Excellent knowledge of breakfast and continental cuisine
- Advanced cooking and food preparation techniques
- Recipe standardization and portion control
- Inventory and food cost management
- Knowledge of FSSAI food safety standards
- Ability to perform under pressure
- Strong communication and interpersonal skills
- Problem-solving and decision-making abilities
- Attention to detail and quality control
Key Performance Indicators (KPIs)
- Food quality and consistency
- Kitchen productivity and ticket times
- Food cost percentage
- Food wastage percentage
- Inventory accuracy
- Hygiene and kitchen audit scores
- Customer satisfaction and food-related complaints
- Staff productivity and training effectiveness
- SOP and recipe compliance
- Attendance and punctuality
Working Conditions
- Six-day work week with one rotational weekly off.
- Fast-paced commercial café kitchen environment.
- Ability to stand for extended periods and operate commercial kitchen equipment safely.
- Ability to lift kitchen supplies and supervise operations during peak service hours.
Pay: ₹15,000.00 - ₹25,000.00 per month
Benefits:
- Food provided
- Health insurance
Ability to commute/relocate:
- Mohali, Punjab: Reliably commute or planning to relocate before starting work (Preferred)
Experience:
- Chef: 2 years (Preferred)
Location:
- Mohali, Punjab (Required)
Work Location: In person
