Role: Sous Chef
Location: Sarovar Portico, Sriperumbudur
We are seeking an experienced and driven sous chef who can lead daily culinary operations, ensures strict food quality, and steps in for the Executive Chef. Key responsibilities include managing kitchen staff, overseeing food preparation, controlling food costs, and enforcing strict hygiene standards to deliver outstanding guest experiences.
Key Responsibilities:
- Lead daily kitchen operations, ensure smooth service across outlets (multi-cuisine restaurants, in-room dining, and banquets), and manage shift handovers.
- Train, mentor, and schedule kitchen staff (CDPs, DCDPs, and Commis) to maintain high performance and team morale.
- Inspect dishes for taste, presentation, and portion control before they leave the kitchen to guarantee brand standards.
- Assist the Executive Chef in designing seasonal menus, buffet layouts, and special promotional events to drive F&B revenue.
- Ensure all prep work is efficiently organized ahead of peak service hours.
- Monitor daily food production to minimize wastage and maximize ingredient yield.
- Assist in regular inventory audits, track ingredient usage, and coordinate with the store for timely procurement.
- Enforce strict compliance with food safety, sanitation, and hygiene regulations across all kitchen areas.
- Ensure all kitchen machinery and workstations are kept clean, sanitized, and in safe working order.
Key Requirements:
- Diploma or Degree in Hotel Management (BHM) or Culinary Arts.
- Typically 8 to 10 years of progressive culinary experience in a hotel or upscale restaurant, including last 1-2 years in a supervisory/Sous Chef capacity.
- Strong leadership, recipe standardization, inventory management, and a deep understanding of local and international cuisines.
- Excellent communication skills: both verbal and non-verbal.
