Sous Chef
Department:
Kitchen / Food Production
Reports To:
Executive Chef
Location: Employment Type:
Full-Time
Job Summary
The Sous Chef is the second-in-command in the kitchen and assists the Executive Chef in managing the day-to-day kitchen operations. The role ensures high-quality food preparation, maintains hygiene and safety standards, supervises kitchen staff, controls food costs, and ensures smooth kitchen operations during all shifts. In the absence of the Executive Chef, the Sous Chef assumes full responsibility for kitchen operations.
Key ResponsibilitiesKitchen Operations
- Assist the Executive Chef in planning, organizing, and supervising all kitchen operations.
- Ensure food is prepared and presented according to standard recipes and quality standards.
- Supervise food preparation, cooking, plating, and service.
- Maintain consistency in taste, portion size, and presentation.
- Ensure timely preparation and delivery of all food orders.
- Lead kitchen operations during the Executive Chef's absence.
Team Management
- Supervise and guide Commis Chefs, Demi Chefs, Chef de Parties, and Kitchen Helpers.
- Conduct on-the-job training for kitchen staff.
- Allocate daily duties and monitor staff performance.
- Foster teamwork and maintain discipline within the kitchen.
Food Quality & Hygiene
- Ensure compliance with Food Safety Standards (FSSAI), HACCP, and company hygiene policies.
- Monitor cleanliness of kitchen equipment, utensils, workstations, and storage areas.
- Ensure proper food storage, labeling, and stock rotation (FIFO/FEFO).
- Conduct regular temperature checks and maintain food safety records.
Inventory & Cost Control
- Monitor inventory levels and assist in ordering food supplies.
- Minimize food wastage and control kitchen costs.
- Assist with monthly inventory and stock verification.
- Monitor portion control to achieve food cost targets.
Menu Development
- Assist the Executive Chef in creating new menus and seasonal specials.
- Standardize recipes and improve menu offerings.
- Suggest innovative dishes based on guest preferences and food trends.
Health & Safety
- Ensure compliance with all health, safety, and fire regulations.
- Report equipment malfunctions immediately.
- Maintain a safe working environment for all kitchen employees.
Required Qualifications
- Diploma or Degree in Hotel Management, Culinary Arts, or a related field.
- Professional culinary certification is preferred.
Experience
- 8–10 years of experience in a professional kitchen.
- Minimum 2 years of experience as a Sous Chef or Jr.Sous Chef.
- Experience in hotels, resorts, casinos, or high-volume restaurants preferred.
Skills Required
- Strong culinary knowledge
- Leadership and team management
- Menu planning and recipe development
- Food cost and inventory management
- Knowledge of HACCP and FSSAI standards
- Time management and multitasking
- Excellent communication skills
- Problem-solving and decision-making
- Ability to work under pressure
Key Performance Indicators (KPIs)
- Food quality and guest satisfaction
- Kitchen hygiene audit scores
- Food cost percentage
- Inventory accuracy
- Reduction in food wastage
- Staff productivity and training completion
- Compliance with food safety standards
- Timely service during peak hours
Pay: From ₹60,000.00 per month
Benefits:
Work Location: In person
