Sous Chef

Objective of the role:

Managing daily culinary operations across all shifts, overseeing food preparation, mentoring the kitchen brigade, controlling inventory, and maintaining the highest standards of food safety and quality. The role involves menu execution, inventory control, cost management, and maintaining excellent guest satisfaction standards.

Only Mumbai candidates are preferred.

Location: Mira- bhayander

Role & Responsibilities:

• Take full charge of kitchen operations and lead the brigade in the Executive Chef's absence.
• Ensure all dishes leave the pass meeting exact recipe specifications, presentation standards, and temperature guidelines.
• Train new employees on kitchen procedures, recipes, hygiene, and safety standards.
• Prepare staff duty rosters and allocate work responsibilities.
• Maintain discipline and teamwork within the kitchen department.
• Support in introducing new dishes and seasonal menus.
• Ensure guest dietary requirements and special requests are handled efficiently.
• Supervise Chef de Parties (CDPs) and Commis chefs. Create daily/weekly shift schedules, conduct briefings, and train new kitchen employees.
• Monitor food stocks, handle vendor orders, minimize food waste, and enforce cost-control procedures.
• Enforce strict hygiene, sanitation, and food safety protocols (e.g., HACCP standards) across all kitchen stations.

Qualification & Skills:

• Diploma/Degree in Hotel Management or Culinary Arts.
• Minimum 3–7 years of experience in hotel kitchen operations at senior level.
• Experience in multi-cuisine kitchen preferred.
• Strong knowledge of food production techniques and kitchen management.