Sous Chef

Sous Chef to handle a Single Kitchen supporting multiple cuisines Veg Restaurant

Job Description

• Planning menus, developing recipes, and setting kitchen priorities.
• Supervise line cooks and prep staff to ensure timely and accurate meal preparation.
• Managing all kitchen operations independently.
• Conduct quality checks on all dishes before they leave the kitchen to maintain presentation standards.
• Train new kitchen employees on proper techniques, safety protocols, and station responsibilities.
• Manage daily prep lists and assign tasks to kitchen staff based on skill level and workload.
• Monitor food storage areas to ensure proper rotation, labeling, and temperature compliance.
• Work on Food cost analysis and waste reduction strategies.
• Coordinate timing across kitchen stations during service to ensure all components of an order are ready simultaneously.
• Handle kitchen equipment maintenance requests and ensure all tools are in proper working condition.

Skills and Qualifications

• Proficiency in multiple cooking techniques and cuisines
• Kitchen staff supervision and scheduling
• Quality control and plating standards
• Food cost analysis and portion control
• Health code and sanitation compliance
• Multitasking in fast-paced environments
• Clear communication with front and back of house
• Problem-solving during high-volume service

Degree or Diploma in Catering/Culinary Arts from a reputed institution

3 to 5 years of experience in similar role