Sous Chef

Company Description: Bhojohori Manna is a renowned heritage dining brand committed to preserving and celebrating Bengal's rich culinary traditions through authentic, home-style flavors. Originating in Kolkata, the company has grown into a nationally recognized restaurant chain with a strong presence across major Indian metropolitan cities.The company is dedicated to bringing the soul of Bengali cuisine to a wider audience while maintaining high standards of quality, consistency, and guest experience.

Role Description: The Sous Chef is a full-time, on-site role based in the Kolkata metropolitan area, supporting the Head Chef in managing day-to-day kitchen operations. Responsibilities include supervising food preparation and cooking, ensuring dishes meet Bhojohori Manna's standards for taste, presentation, and authenticity, and coordinating line staff during service. The Sous Chef assists in planning and executing daily menus, managing inventory and ordering, and maintaining food safety, hygiene, and cleanliness in all kitchen areas. The role also involves training and mentoring kitchen team members, ensuring efficient workflow, and collaborating with management to support new menu items and special promotions. The Sous Chef plays a key role in upholding consistent quality across high-volume service periods while fostering a respectful, team-oriented work environment.

Qualifications:

• Strong culinary skills in Indian and preferably Bengali cuisine, including expertise in traditional cooking methods and regional flavors.
• Experience in professional kitchen operations, covering food preparation, station management, and high-volume service in a restaurant or hotel setting.
• Knowledge of food safety, hygiene standards, and kitchen sanitation practices, with the ability to enforce compliance across the team.
• Team leadership capabilities, including staff supervision, on-the-job training, scheduling support, and performance guidance.
• Operational strengths such as basic inventory control, portion management, waste reduction, and coordination with purchasing or store teams.
• Ability to work in a fast-paced environment with attention to detail, consistency, and time management during peak service hours.
• Diploma or formal training in Culinary Arts, Hotel Management, or a related field is preferred; equivalent hands-on experience will also be considered.
• Prior experience as a Sous Chef, Junior Sous Chef, or senior line cook in a multi-outlet or branded restaurant environment is an advantage.