We are looking for an experienced and passionate Senior Sous Chef to lead kitchen operations and support the Executive Chef in delivering high-quality, consistent, and innovative food experiences. The ideal candidate should have strong expertise in South Indian, North Indian, and Asian cuisines, with hands-on experience in restaurant and banqueting operations.
The candidate should have a strong interest in Research & Development (R&D), menu innovation, food cost control, team leadership, and high-volume kitchen operations.
Key Roles & Responsibilities
- Lead and supervise day-to-day kitchen operations to ensure smooth and efficient service.
- Support the Executive Chef in maintaining food quality, consistency, presentation, and taste standards.
- Demonstrate strong hands-on expertise in South Indian, North Indian, and Asian cuisines.
- Manage kitchen production for both restaurant and bar operations.
- Oversee banqueting and high-volume food production, ensuring timely preparation and service.
- Plan daily production, mise-en-place, and kitchen readiness according to business volumes and operational requirements.
- Ensure adherence to approved recipes, portion sizes, preparation methods, and presentation standards.
- Monitor and control food cost, gross margins, wastage, yields, and overall kitchen expenses.
- Identify opportunities for cost reduction without compromising food quality and guest experience.
- Monitor raw material consumption, portion control, and production quantities to minimize wastage.
- Coordinate with Stores, Purchase, and vendors to ensure availability and quality of raw materials.
- Inspect incoming raw materials and ensure they meet the required quality and specification standards.
- Maintain proper inventory levels and coordinate with Stores for timely replenishment.
- Ensure strict compliance with hygiene, food safety, sanitation, and HACCP/food safety standards.
- Implement and maintain kitchen SOPs and ensure compliance across all sections.
- Lead manpower planning, staff deployment, productivity, and shift allocation within the kitchen.
- Train, mentor, and develop kitchen team members to improve technical skills and productivity.
- Build a positive and disciplined kitchen culture focused on teamwork, accountability, and continuous improvement.
- Coordinate effectively with the F&B Service, Restaurant, Banqueting, and Bar teams to ensure smooth service.
- Coordinate with Kila and Dock 66 kitchens for production, preparation, and service requirements.
- Oversee Tambullam preparation and production management as per operational requirements.
- Ensure all sections complete mise-en-place and production requirements before service.
- Monitor kitchen readiness during peak service periods and resolve operational issues promptly.
- Handle food-related guest complaints and coordinate appropriate corrective actions with the service team.
- Support menu planning, menu execution, recipe development, and R&D initiatives.
- Develop and test new dishes, recipes, techniques, and presentations in coordination with the Executive Chef.
- Maintain recipe cards, standard portions, costing, and production procedures for new and existing dishes.
- Coordinate kitchen requirements for special events, promotions, themed menus, and banquets.
- Ensure proper maintenance, cleanliness, and safe operation of all kitchen equipment.
- Report equipment breakdowns and coordinate with Engineering for timely repairs and maintenance.
- Ensure proper opening and closing procedures are followed by all kitchen sections.
- Monitor kitchen performance and provide regular operational updates to the Executive Chef.
- Drive continuous improvement in food quality, productivity, cost efficiency, and service standards.
Candidate Profile
- 5–7 years of experience in the restaurant, bar, hotel, or hospitality industry, with relevant experience in a Sous Chef/Senior Sous Chef role.
- Strong hands-on experience in South Indian, North Indian, and Asian cuisines.
- Proven experience in both restaurant and banqueting operations.
- Experience managing high-volume kitchen production is preferred.
- Strong knowledge of food costing, yield management, portion control, and gross margin management.
- Passion for R&D, menu development, and culinary innovation.
- Strong team leadership and manpower management skills.
- Excellent knowledge of food safety, hygiene, sanitation, and kitchen SOPs.
- Strong coordination and communication skills.
- Ability to work effectively under pressure in a fast-paced kitchen environment.
- Strong attention to detail with a passion for quality and consistency.
Pay: ₹80,000.00 - ₹90,000.00 per month
Benefits:
Work Location: In person
