Sous Chef

JOB DESCRIPTION – SOUS CHEF (CONTINENTAL)

Position: Sous Chef – Continental
Location: South Delhi
Department: Kitchen
Reports To: Executive Chef / Head Chef
Employment Type: Full-Time

Job Summary

We are looking for an experienced and skilled Sous Chef – Continental to assist the Executive Chef in managing day-to-day kitchen operations. The candidate will be responsible for maintaining high standards of food quality, consistency, presentation, hygiene, and kitchen efficiency.

The ideal candidate should have strong hands-on experience in Continental cuisine and the ability to lead and supervise a kitchen team in a fast-paced restaurant environment.

Key Responsibilities

• Assist the Executive Chef in managing daily kitchen operations.
• Lead and supervise the Continental section during service.
• Prepare and oversee Continental dishes while maintaining consistency in taste, quality, and presentation.
• Ensure proper preparation of soups, salads, pasta, risotto, grills, appetisers, sauces, sandwiches, and Continental main courses.
• Ensure all dishes are prepared as per standard recipes, portion sizes, and plating specifications.
• Manage daily mise en place and ensure readiness before service.
• Monitor food quality, freshness, cooking techniques, and presentation.
• Maintain consistency in sauces, stocks, dressings, marinades, and other preparations.
• Supervise CDPs, Commis Chefs, and other kitchen staff.
• Train and guide junior chefs on Continental cooking techniques and kitchen SOPs.
• Ensure strict standards of kitchen hygiene, sanitation, and food safety.
• Monitor food wastage and ensure proper portion and yield control.
• Coordinate with the Store and Purchase teams for ingredient requirements.
• Ensure proper storage, labelling, FIFO, and temperature control of food products.
• Assist in controlling food costs and maintaining kitchen cost targets.
• Coordinate with the Front-of-House team for smooth and timely food service.
• Handle kitchen operations in the absence of the Executive Chef.
• Assist in menu development, recipe standardisation, new dish trials, and seasonal menus.
• Maintain discipline, grooming, punctuality, and professional standards within the kitchen.
• Ensure compliance with company policies and kitchen SOPs.

Required Experience & Qualifications

• 3–6 years of relevant experience in a professional kitchen.
• Strong hands-on experience in Continental cuisine.
• Previous experience as a Sous Chef / Senior CDP / CDP – Continental preferred.
• Strong knowledge of Continental cooking techniques and food presentation.
• Good understanding of food costing, portion control, yield management, and wastage control.
• Strong leadership and team-management skills.
• Ability to work effectively in a fast-paced kitchen environment.
• Good communication and coordination skills.
• Knowledge of food safety, hygiene, and sanitation standards.

Preferred

• Fine-dining experience is preferred.
• Experience in premium cafés, upscale restaurants, boutique hotels, or luxury hotels will be an advantage.
• Experience handling a Continental kitchen section independently.
• Strong knowledge of pasta, risotto, grills, sauces, soups, salads, and plating.
• Experience with menu development and recipe standardisation.
• Strong understanding of food costing and kitchen operations.

Key Skills

Continental Cuisine | Kitchen Operations | Team Leadership | Food Quality | Plating & Presentation | Food Costing | Inventory Management | Wastage Control | Food Safety & Hygiene | Menu Development

Location: South Delhi

Pay: ₹40,000.00 - ₹60,000.00 per month

Benefits:

• Cell phone reimbursement
• Commuter assistance
• Food provided
• Health insurance

Work Location: In person