ob Summary
We are looking for an experienced and passionate Executive Sous Chef / Sous Chef to support the Executive Chef in managing daily kitchen operations, maintaining food quality and hygiene standards, supervising kitchen staff, and ensuring smooth and efficient food production.
Key Responsibilities
- Assist the Executive Chef in overall kitchen operations and daily food production.
- Supervise and coordinate all kitchen sections during service.
- Ensure consistency in taste, presentation, portion size, and food quality.
- Plan daily mise en place, preparation, and production schedules.
- Monitor food stocks, ingredients, and kitchen supplies.
- Coordinate with the Store and Purchase departments for timely procurement.
- Ensure proper FIFO/FEFO practices and minimize food wastage.
- Maintain high standards of food safety, hygiene, sanitation, and kitchen cleanliness.
- Train, guide, and motivate Commis, CDPs, kitchen helpers, and other kitchen staff.
- Prepare duty rosters and allocate responsibilities when required.
- Monitor food costs, portion control, and wastage.
- Ensure recipes and standard operating procedures are followed.
- Handle kitchen operations during the absence of the Executive Chef.
- Coordinate with the Restaurant Manager and Service Team for smooth operations.
- Assist in menu planning, new dish development, and seasonal/ promotional menus.
- Ensure proper functioning and cleanliness of kitchen equipment.
- Maintain required kitchen records, checklists, and temperature logs.
- Follow company policies and maintain professional discipline within the kitchen.
Required Skills & Qualifications
- Education: Diploma/Degree in Culinary Arts or Hotel Management preferred.
- Experience: 5–8+ years of professional kitchen experience; experience as Sous Chef / Executive Sous Chef preferred.
- Strong knowledge of Indian, Chinese, Continental and/or multi-cuisine food production is an advantage.
- Excellent knowledge of food hygiene and safety standards.
- Strong leadership and team-management skills.
- Good communication and coordination abilities.
- Ability to work under pressure in a high-volume restaurant/resort environment.
- Strong understanding of food cost, inventory, portion control, and wastage management.
Working Conditions
- Duty Hours: 9 Hours per day
- Weekly Off: 1 day
- Duty Meal: Free
- Salary: Up To ₹35,000–₹50,000 per month, depending on experience and skills
- Accommodation: As per company policy
Preferred Candidate
A hands-on culinary professional who can lead the kitchen team, maintain consistent food quality, control kitchen costs, and independently manage kitchen operations when required.
Pay: ₹35,000.00 - ₹50,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
