Sous Chef

We are seeking an experienced and hands-on Sous Chef with strong expertise in Italian, Mexican, and Continental cuisines. The role involves supporting the Executive Chef in daily kitchen operations, maintaining food quality and consistency, leading kitchen teams, and ensuring smooth service execution.

• Key ResponsibilitiesAssist the Executive Chef in managing day-to-day kitchen operations
• Prepare and supervise Italian, Mexican, and Continental dishes as per menu standards
• Ensure consistency in taste, portioning, and presentation
• Oversee kitchen staff, duty rosters, and daily briefings
• Monitor food cost, wastage control, and inventory usage
• Ensure compliance with food safety and hygiene standards (FSSAI/HACCP)
• Coordinate with stores and procurement for raw material planning
• Train and mentor Commis and CDPs
• Handle kitchen operations during the absence of the Executive Chef
• Cuisine Expertise RequiredItalian: Pastas, risottos, pizzas, sauces, antipasti
• Mexican: Tacos, burritos, enchiladas, salsas, marinades
• Continental: Grills, steaks, sauces, breakfast & café menu
• Requirements5–8 years of professional kitchen experience
• Minimum 2+ years as Sous Chef or Senior CDP
• Strong multi-cuisine operational knowledge
• Experience in casual dining / fine dining / premium cafés
• Good leadership, time management, and communication skills
• Fair English communication preferred
• QualificationDiploma / Degree in Hotel Management (preferred)
• Relevant hands-on experience will be considered
• Salary & BenefitsSalary: As per experience & interview
• Accommodation & duty meals (if applicable)
• Career growth and learning opportunities