Position Summary:
The Sous Chef is responsible for assisting the Executive Chef in managing the overall kitchen operations, covering multi-cuisine production, banquet operations, restaurant service, pastry & bakery coordination, and food costing. The role ensures quality food preparation, efficient service, proper staff supervision, and adherence to hygiene, safety, and cost-control standards.
Key Responsibilities:1. Food Production & Culinary Operations
- Oversee preparation and production of multi-cuisine dishes (Indian, Continental, Chinese, etc.) ensuring consistency and taste.
- Supervise daily kitchen operations across Banquets, Restaurants, and Pastry sections.
- Ensure all dishes are prepared according to standard recipes and presentation guidelines.
- Coordinate with the pastry team for bakery & dessert requirements for restaurant and banquet events.
- Manage special menu planning, festival menus, and live counters.
2. Banquet Operations
- Plan and execute banquet functions and large-scale events with timely production and service.
- Work with F&B and Banquet teams to ensure smooth coordination and guest satisfaction.
- Ensure adequate manpower and mise-en-place for all events.
3. Costing & Inventory Management
- Assist in menu costing, portion control, and recipe standardization.
- Monitor food consumption, wastage, and implement cost-control measures.
- Ensure accurate requisitions, stock rotation (FIFO), and inventory management.
- Work with the costing team and Executive Chef for budget planning.
4. Staff Management & Training
- Supervise, train, and mentor commis and demi chefs.
- Schedule staff duties and manage kitchen manpower during peak and off-peak hours.
- Conduct skill development training sessions and maintain discipline within the team.
5. Hygiene, Safety & Compliance
- Ensure strict adherence to HACCP, FSSAI, and hotel safety standards.
- Maintain cleanliness and sanitation across all kitchen sections.
- Ensure proper maintenance of equipment and report any faults immediately.
6. Guest Interaction & Service Quality
- Interact with guests for feedback, especially during live counters and special events.
- Ensure high-quality food presentation and portion consistency.
Required Skills & Qualifications:
- Diploma/Degree in Culinary Arts or Hotel Management.
- Minimum 4–6 years of experience in a multi-cuisine kitchen, with at least 2 years in a supervisory role.
- Strong knowledge in Banquet production, Pastry operations, and Restaurant A-la-carte.
- Proficient in menu planning, costing, and inventory management.
- Excellent organizational, leadership, and communication skills.
- Ability to work under pressure and handle multiple operations simultaneously.
Key Competencies:
- Multi-Cuisine Expertise
- Team Leadership
- Menu Engineering & Costing
- Creativity & Innovation
- Time Management
- Food Safety & Hygiene
- Attention to Detail
Job Types: Full-time, Permanent
Pay: ₹30,000.00 - ₹45,000.00 per month
Work Location: In person
