Sous Chef

Department: Asian, Continental, North Indian, South Indian Overview: Support the Executive Chef in managing operations, food quality, cost control, and team leadership to ensure seamless service.

Requirements

• Operations & Quality: Lead daily service and manage the kitchen in the Head Chef’s absence. Supervise food prep and conduct tastings to ensure consistent quality.
• Menu & Innovation: Assist in menu planning, recipe costing, and seasonal promotions.
• Team Leadership: Manage scheduling and train junior staff on culinary standards.
• Hygiene & Safety: Enforce HACCP/FSSAI standards and oversee kitchen sanitation.
• Cost & Inventory: Control food costs, minimize waste, and manage stock rotation (FIFO).
• Communication & Maintenance: Coordinate with service staff and resolve guest feedback. Oversee equipment maintenance and report repair needs.
• Education: Diploma/Degree in Culinary Arts or Hotel Management.
• Experience: 5–8 years in professional kitchens.
• Previous experience as a CDP or supervisor.