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Subramanya Nagar

Bengaluru

Kailasipalyam

Sous Chef

REPORTS TO               :            Executive Chef / VP – Operations

Sous Chef must be familiar with all of the daily operations of the kitchen, and must be able to perform any task in the kitchen if needed. A Sous Chef also acts as the intermediary between the kitchen and service staff

Planning and directing food preparation: As the second in command, the Sous Chef is responsible for managing kitchen staff to ensure food is prepared properly. 
Managing kitchen staff: The Sous Chef will have the task of ensuring that all kitchen workers are performing at the level required by a professional kitchen. He or she will have to discipline workers who are not performing their job correctly or professionally
Training and scheduling: The Sous Chef is in charge of training new employees and creating the schedule to ensure adequate manning for the kitchen.
Expediting: The Sous Chef will serve as the expeditor for the kitchen. He or she will be responsible for arranging tickets and ordering food preparation so that customers receive food in the order it should be sent out. 
Quality Control: The Sous Chef is responsible for ensuring that food that leaves the kitchen is of the highest quality and will make diners happy
Other responsibilities include, but not limited to
1.     Supervise the functions of the department employees, facilities, operations and cost on a daily basis.
2.     Monitor and control on an on-going basis:
a.     Quality levels of product and service
b.    Customer satisfaction and feedback.
c.     Operating costs.
d.    Sanitation, cleanliness and hygiene of the entire area under his purview.
e.     Ensure optimum performance in specific jobs assigned in the above areas.
f.     Complying with laid down systems and procedure.
g.    Whether SOPs are understood and implemented by the team.
3.     To oversee the services of the kitchen and ensure the highest standards and quality of food at all times.
4.     Responsible to maintain statutory records.
5.     Supervise, plan and implement duty roster at the Unit.
6.     Responsible to ensure cleanliness and hygiene in all areas of operations.
7.     Responsible for resolving all guest issues regarding food.
8.     Responsible to control and to monitor cost variances for the following:- 
	Food and Beverage, HLP & Manpower
9.     Responsible to ensure smooth shift closure and handover.
10.  Responsible to prepare departmental budgets and objective manuals with constant review and observations.
11.  To Project a positive image of LBF to the external guest.
12.  Responsible to ensure that the unit has minimal audit queries and resolve queries at the earliest 
13.  To motivate the staff and ensure that they are working together as a team.
14.  Responsible to monitor and to control wastage. 
15.  Responsible to carry out any activity which is assigned by the management from time to time.
16.  Formulating Reports-Cost Analysis, Breakage Analysis, Expense statement, daily/weekly/monthly etc to determine future action
17.  Month end closing of inventory, raw Material items
18.  Taking briefing of staff before staffing each Shift
19.  Proper maintain of holding & serving temperature of Food etc 
20.  To maintain targeted food cost
21.  To ensure no abusive language is used.
ADMINISTRATIVE DUTIES AND RESPONSIBILITIES :
22.  Responsible to coach , mentor the team for the next level by way of career progression.
23.  Responsible to ensure adherence to the unit training calendar.
24.  Responsible for sanctioning leaves of the team.
25.  Making KRA reports on monthly & quarterly
26.  Responsible to prepare daily, weekly and monthly reports pertaining to all areas of the outlet operations



Sous Chef

I.I.T.Main Gate

Mumbai

Andheri

FUNCTIONAL DUTIES AND RESPONSIBILITIES:
 
·       Prep work of ingredients for Senior Chefs. 
·       Preparation, cooking and plating of simple dishes. 
·       To assist all other chefs as and when required. 
·       To assist preparation of ingredients and dishes for restaurants & other off site Outdoor catering. 
·       To conduct stock takes and compile stock lists to help with order requirements. 
·       To report for duty punctually well-groomed and wearing the correct uniforms at all times
·       To do side duties as assigned on a daily basis by CDP / Sous Chef
·       To coordinate well with other colleagues in kitchen to ensure a good working relationship is maintained.
·       To maintain a high standard of personal appearance and hygiene at all times.
·       To carry out any other reasonable duties and responsibilities assigned.
·       To ensure no abusive language is used
·       To maintain targeted food cost


Dimsum Chef

(Kitchen Stewarding) Supervisor oversees all back-of-house cleaning operations, managing stewards to ensure sanitation standards are met, equipment is cleaned, and inventory (chemicals/crockery) is maintained. Key duties include training staff, managing chemical usage, coordinating with chefs for smooth operations, and maintaining high hygiene, safety, and cleanliness standards.


Housekeeping Supervisor

Sector 29 Chandigarh

Elante Shopping Mall chandigarh

Shift Manager

Commis Chef

Porur

Chetput

Chinese Chef

Chandivali Junction

* Support daily kitchen operations through food preparation, cooking, and plating.
* Assist senior chefs in ingredient preparation and food production.
* Help with stock checks, inventory control, and minimizing wastage.
* Maintain hygiene, cleanliness, and food safety standards at all times.
* Support restaurant and outdoor catering operations when required.
* Follow duty timings, grooming standards, and wear proper uniform.
* Work efficiently in a fast-paced kitchen environment.
* Coordinate well with team members and follow instructions from seniors.
* Be flexible to work shifts and perform additional assigned duties.


Commis (Commi 1 / 2 / 3)

         Key Responsibilities
Prepare and cook food according to standard recipes and SOPs
Maintain cleanliness and hygiene in the kitchen area
Ensure proper storage and handling of ingredients
Support senior chefs during kitchen operations
Follow food safety and quality standards
Coordinate with team members for smooth kitchen functioning
Monitor stock and inform supervisors about inventory requirements
Ensure timely preparation and service of food items
Skills RequiredBasic knowledge of kitchen operations
Knowledge of respective cuisine is preferred
Ability to work in a fast-paced environment
Teamwork and coordination skills
Good communication and discipline
Passion for cooking and learning

             Eligibility Criteria
For Commis 1 & Commis 2Minimum 1–2 years of relevant kitchen experience mandatory
Experience in respective cuisine preferred
For Commis 3Freshers can apply
Candidates with basic kitchen knowledge will be preferred 




Rashtrapati Bhavan

KASTURBA NAGAR

To report for duty punctually well-groomed and wearing the correct uniforms at all times
To serve food and beverage according to prescribed norms.
To do side duties as assigned on a daily basis by Shift Manager/Assistant Manager/Captain
To provide a courteous and professional service always.
To coordinate well with other colleagues in restaurant to ensure a good working relationship is maintained.
To maintain a high standard of personal appearance and hygiene at all times.
To carry out any other reasonable duties and responsibilities assigned.
To provide service and support to the customers visiting restaurants.
Attends to guests and takes orders
Offers information and suggestions about the menu.
Prepares checks and collect payment


Lite Bite Food HR - @7827941148


Waiter / Steward

Royapettah

Agrahara Gate

A C Guards

Kothaguda

Counter Sales Executive

Housekeeping Boy

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Lite Bite Foods Jobs - 13 Verified Vacancies

Sous Chef

Dimsum Chef

Housekeeping Supervisor

Shift Manager

Commis Chef

Chinese Chef

Commis (Commi 1 / 2 / 3)

Commis (Commi 1 / 2 / 3)

Waiter / Steward

Waiter / Steward

Waiter / Steward

Counter Sales Executive

Housekeeping Boy