Sous Chef

Job Description: Sous Chef – Continental Cuisine (Cafe)

Department: Kitchen / Culinary
Designation: Sous Chef – Continental
Industry: Hospitality / Cafe
Reporting To: Head Chef / Executive Chef
Location: As per company requirements

Job Summary

We are looking for a skilled and passionate Sous Chef specializing in Continental cuisine to join our cafe kitchen team. The ideal candidate should have strong culinary expertise, hands-on experience in cafe operations, and the ability to assist the Head Chef in managing daily kitchen activities, maintaining food quality, and ensuring smooth kitchen operations.

Key Responsibilities

• Assist the Head Chef in managing daily kitchen operations and ensuring smooth food production.
• Prepare and oversee Continental dishes, including pastas, pizzas, sandwiches, burgers, salads, soups, steaks, grills, and other cafe-style offerings.
• Ensure consistency in taste, presentation, portion sizes, and food quality across all dishes.
• Supervise, train, and guide junior chefs, commis chefs, and kitchen assistants.
• Monitor food preparation, plating, and timely dispatch of orders during service hours.
• Maintain high standards of hygiene, sanitation, and food safety in compliance with company policies and FSSAI guidelines.
• Manage kitchen inventory, monitor stock levels, and coordinate with the purchase team for timely procurement.
• Minimize food wastage and maintain effective portion control and cost management.
• Assist in menu planning, recipe development, daily specials, and introducing new Continental dishes.
• Ensure proper storage, labelling, rotation, and handling of food ingredients.
• Coordinate with the service team to ensure timely order execution and guest satisfaction.
• Monitor kitchen equipment and report maintenance requirements promptly.
• Ensure adherence to standard operating procedures (SOPs), kitchen discipline, and company policies.

Requirements & Qualifications

• Minimum 4–6 years of experience in a professional kitchen, preferably in a cafe or casual dining restaurant.
• Proven experience in Continental cuisine and cafe-style food preparation.
• Previous experience as a Sous Chef, Junior Sous Chef, or Senior Chef de Partie will be preferred.
• Strong knowledge of Continental cooking techniques, sauces, pastas, grills, salads, and plating standards.
• Good understanding of food costing, inventory management, portion control, and minimising wastage.
• Knowledge of food safety, kitchen hygiene, and FSSAI standards.
• Strong leadership, team management, communication, and organisational skills.
• Ability to work efficiently under pressure in a fast-paced cafe environment.
• Flexibility to work rotational shifts, weekends, and public holidays as required.

Key Skills

• Continental culinary expertise
• Cafe kitchen operations
• Team leadership and supervision
• Menu planning and recipe standardisation
• Food costing and inventory control
• Quality assurance and presentation
• Hygiene and food safety compliance
• Time management and problem-solving

Ideal Candidate Profile

The ideal candidate should be passionate about Continental cuisine, detail-oriented, and capable of maintaining consistent food quality while managing kitchen staff and controlling operational costs. Experience in a premium cafe or casual dining setup will be an added advantage.

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

Benefits:

• Food provided
• Paid sick time
• Paid time off
• Provident Fund

Work Location: In person