Sous Chef

Experience: "Minimum 10 years in professional kitchens, with strong hands-on experience in Continental, Indian, Tandoor and Pan Asian cuisines. Must have solid exposure to high-volume à la carte and banqueting operations in reputed restaurants or hotels."

Job Summary: "Responsible as second-in-command of the kitchen, supporting the Head/Executive Chef in day-to-day operations, supervising the entire kitchen team, ensuring consistent food quality, hygiene, cost control and smooth service across all sections."

Salary Package: "Monthly salary in the range of ₹40,000 to ₹45,000, depending on experience, skill level, and performance during trial. Additional benefits (meals, incentives, overtime, PF/ESI, accommodation if applicable) as per company policy."

Key Responsibilities:

• "Lead and supervise all sections – Continental, Indian curry & gravy, Tandoor, Pan Asian (wok, dim sum, stir-fry) – ensuring taste, presentation and portion control meet brand standards."
• "Plan, organize and execute mise-en-place for all meal periods and banquets, ensuring timely and smooth service even during peak hours."
• "Train, guide and monitor commis, CDPs and other kitchen staff in recipes, cooking techniques, hygiene, equipment handling and discipline."
• "Assist the Head/Executive Chef in menu planning, new dish development, standard recipe creation and costing for all cuisines handled."
• "Ensure strict adherence to food safety, sanitation and hygiene standards (FSSAI / HACCP) including personal hygiene and workstation cleanliness."
• "Control food cost by monitoring yield, waste, portion sizes and proper storage; coordinate closely with stores and purchase for requisitions."
• "Maintain daily kitchen checklists, handovers, temperature logs and cleaning schedules; ensure all equipment is used safely and reported for maintenance when needed."
• "Take charge of the kitchen in the absence of the Head/Executive Chef, including staff allocation, expediting orders, guest special requests and complaint resolution."

Cuisine & Technical Skills:

• "Expert-level skills in Continental cuisine including grills, sauces, pastas, salads, and basic bakery/plated desserts."
• "Strong command over Indian preparations, gravies, biryanis, regional specialties and thali concepts."
• "Hands-on Tandoor skills: marination, skewering, breads (naan, roti, kulcha), kebabs and tandoori main courses with proper temperature control."
• "Proficiency in Pan Asian: Chinese, Thai and related cuisines – wok cooking, stir-fry, noodles, fried rice, curries and sauces."
• "Good understanding of standard recipes, food costing, yield calculation and basic inventory management from the kitchen side."

Kitchen Management & Experience:

• "Minimum 3–5 years experience as Sr CDP / Junior Sous / Sous Chef in a multi-cuisine setup handling both à la carte and bulk production."
• "Proven experience in managing a team: duty rosters, shift planning, discipline, on-the-job training and performance feedback."
• "Practical knowledge of kitchen documentation: production sheets, indenting, stock rotation (FIFO), labeling and expiry control."
• "Experience coordinating with service team for smooth pass coordination, ticket control and timely order dispatch."

Required Qualifications & Competencies:

• "Formal culinary education or equivalent strong on-the-job training in reputed properties preferred."
• "Strong leadership, communication and people-handling skills with the ability to motivate and discipline teams."
• "High level of product knowledge, palate and attention to detail for taste, texture and plating."
• "Ability to work under pressure, handle high covers and maintain standards during rush hours."