Sous Chef ( Multicuisine Restaurant)

Role & responsibilities

The Sous Chef will support the Executive Chef in managing the day-to-day kitchen operations, ensuring consistent food quality, hygiene, presentation, cost control, and smooth coordination across multiple cuisine sections.

Key Responsibilities

• Assist the Executive Chef in planning, organizing, and managing daily kitchen operations.
• Supervise food production across Indian, Chinese, Continental and other relevant cuisine sections.
• Ensure all dishes are prepared according to standardized recipes, portion sizes, and presentation standards.
• Monitor food quality, taste, freshness, temperature, and presentation before service.
• Manage and guide Commis, CDPs, Demi Chefs, and other kitchen team members.
• Allocate duties and prepare kitchen staff schedules according to operational requirements.
• Ensure adequate mise-en-place is completed before every service.
• Monitor daily food preparation, wastage, portion control, and production levels.
• Maintain food cost within approved budgets and minimize unnecessary wastage.
• Coordinate with the purchase/store team for availability and quality of ingredients.
• Conduct regular checks of food storage, temperature control, FIFO/FEFO, and stock rotation.
• Ensure strict compliance with FSSAI, HACCP, food safety, hygiene, and sanitation standards.
• Maintain cleanliness and hygiene of kitchen equipment, workstations, storage areas, and production areas.
• Train and develop kitchen staff on recipes, cooking techniques, food safety, grooming, and kitchen SOPs.
• Handle guest complaints related to food quality and coordinate with the service team for timely resolution.
• Support menu planning, recipe development, trials, and new dish launches.
• Ensure proper maintenance and safe usage of kitchen equipment.
• Monitor kitchen opening and closing procedures.
• Conduct regular quality checks and maintain required kitchen records and checklists.
• Ensure smooth coordination between the kitchen, service, stewarding, purchase, and restaurant management teams.
• Take charge of the kitchen in the absence of the Executive Chef/Head Chef.

People Management

• Lead and motivate the kitchen team to achieve operational and quality standards.
• Monitor employee performance and provide regular feedback.
• Identify training requirements and conduct on-the-job training.
• Maintain discipline, grooming, attendance, and professional conduct within the kitchen team.
• Support recruitment and induction of kitchen employees when required.

Required Skills & Competencies

• Strong knowledge of multicuisine food preparation and kitchen operations.
• Good understanding of food costing, portion control, and inventory management.
• Knowledge of FSSAI, HACCP, food safety, and kitchen hygiene standards.
• Strong leadership and team-management skills.
• Good communication and coordination skills.
• Ability to work under pressure in a high-volume restaurant environment.
• Strong focus on consistency, quality, and presentation.
• Good planning, organizational, and problem-solving skills.
• Ability to train and develop junior kitchen staff.

Educational Qualification

• Diploma / Degree in Hotel Management, Culinary Arts, or Food Production from a recognized institute.
• Relevant professional culinary certification will be an added advantage.

Experience

5-8 years of relevant experience in a reputed hotel, standalone restaurant, caf, or multicuisine restaurant, with at least 2-3 years in a supervisory/management kitchen role.

Key Performance Areas (KPIs)

• Food quality and consistency
• Food cost and wastage control
• Kitchen hygiene and food safety compliance
• Guest satisfaction and food-related complaints
• Team productivity and manpower utilization
• Recipe and portion control
• Timely service and kitchen efficiency
• Inventory and stock management
• Training and development of kitchen staff

Interested candidates share profiles on 7838652810/9355989169