Sous Chef

Job SummaryWe are seeking an experienced and passionate Sous Chef / Junior Sous Chef with a strong background in fine-dining or premium hospitality brands. The ideal candidate will assist in leading kitchen operations, ensure high culinary standards, manage food cost efficiently, and oversee procurement and vendor coordination while maintaining strict quality and hygiene standards.

• Key Responsibilities1. Kitchen Operations ManagementAssist the Head Chef in day-to-day kitchen operations
• Supervise and coordinate kitchen staff during service
• Ensure consistency in taste, presentation, and portioning
• Maintain smooth service flow during peak hours
• 2. Food Quality & PresentationEnsure all dishes meet brand standards and fine-dining presentation norms
• Monitor food preparation techniques and plating aesthetics
• Conduct regular quality checks
• 3. Procurement & Vendor ManagementManage food & beverage procurement processes
• Coordinate with vendors for quality ingredients at competitive prices
• Negotiate pricing while maintaining quality benchmarks
• Ensure timely stock replenishment
• 4. Cost Control & Inventory ManagementMonitor food cost and wastage control
• Maintain daily inventory and stock records
• Implement portion control practices
• Reduce pilferage and over-ordering
• 5. Hygiene & ComplianceEnsure strict adherence to food safety and hygiene standards
• Maintain cleanliness as per FSSAI / HACCP guidelines
• Conduct regular kitchen audits
• 6. Team Leadership & TrainingTrain and mentor junior kitchen staff
• Ensure discipline and teamwork within the kitchen
• Support in rostering and manpower planning