Sous Chef

Salary- INR 30,000 to INR 40,000 Per Month

Position- Sous Chef

Location-As per outlet requirement

Role Overview

The Sous Chef is responsible for supervising kitchen operations, ensuring food quality, maintaining hygiene standards, and supporting the Head Chef in daily culinary tasks. The role involves team handling, training commis staff, and maintaining smooth kitchen service for a fine-dine environment.

Key Responsibilities

1. Food Preparation & Quality Control

Assist the Head Chef in planning and preparing high-quality dishes.

Ensure consistency in taste, plating, and presentation.

Monitor portion control and minimize wastage.

Maintain recipes, SOPs, and quality standards across all shifts.

2. Kitchen Operations

Oversee kitchen activities during service hours.

Coordinate with service team for timely order delivery.

Manage stock levels and supervise daily mise-en-place.

Ensure all equipment is clean, operational, and well-maintained.

3. Team Management

Supervise Commis I/II/III and assign daily responsibilities.

Assist in hiring, training, and developing kitchen staff.

Ensure discipline, grooming standards, and punctuality in the team.

4. Hygiene & Safety

Maintain FSSAI and internal hygiene standards.

Ensure proper food storage, labeling, and FIFO practices.

Conduct regular kitchen cleanliness checks.

Ensure compliance with company's hygiene SOPs and safety protocols.

5. Inventory & Cost Control

Assist in ordering raw materials and maintaining par levels.

Monitor food cost and reduce wastage.

Conduct daily stock checks and report discrepancies.

6. Menu Support

Help the Head Chef in menu planning and new dish trials.

Suggest improvements based on customer feedback and trends.

Required Skills & Qualifications

Diploma/Degree from IHM or culinary school preferred.

. Worked Experience in Multi- cuisine restaurant.

48 years of experience in a similar role (fine-dine experience preferred).

Strong knowledge of Indian/Continental/Asian cuisine (as per outlet requirement).

Good leadership, communication, and team-handling skills.

Ability to work under pressure and handle peak-hour operations.

Salary & Benefits

Accommodation (If Needed)

Meals on duty