Job Summary
The Sous Chef assists the Executive Chef in managing all kitchen operations, ensuring high standards of food quality, hygiene, cost control, and team performance. The role involves supervising kitchen staff, maintaining consistency in food preparation, and ensuring guest satisfaction.
Key Responsibilities
- Assist the Executive Chef in daily kitchen operations.
- Supervise and coordinate food preparation and presentation.
- Ensure all dishes are prepared according to hotel standards and recipes.
- Monitor food quality, portion control, and waste management.
- Maintain hygiene and food safety standards as per HACCP/FSSAI guidelines.
- Train, guide, and motivate kitchen staff.
- Prepare duty rosters and manage manpower effectively.
- Monitor inventory levels and coordinate with the Purchase Department for requisitions.
- Ensure proper storage and handling of food products.
- Assist in menu planning, recipe development, and special promotions.
- Handle guest feedback related to food and take corrective actions.
- Maintain kitchen equipment and report maintenance requirements.
Qualifications & Experience
- Diploma/Degree in Hotel Management or Culinary Arts.
- Minimum 3–5 years of experience in a similar role within a 4-star or 5-star hotel.
- Strong knowledge of food production, kitchen operations, and food safety standards.
- Leadership and team management skills.
- Good communication and organizational abilities.
Pay: ₹35,000.00 - ₹42,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
