Chef

Job Profile – Sous Chef

Position: Sous Chef
Department: Kitchen / Food Production
Reports To: Executive Chef / Head Chef
Location: Restaurant / Food Court / Hotel / Central Kitchen

Job Purpose

The Sous Chef is responsible for assisting the Head Chef in managing daily kitchen operations, ensuring high standards of food quality, hygiene, safety, consistency, and cost control, while supervising and developing the kitchen team.

Key Responsibilities

1. Kitchen Operations

   • Manage day-to-day kitchen operations in the absence of the Head Chef.

   • Ensure timely preparation and service of all food items.

   • Coordinate with service and other departments to ensure smooth operations.

   • Maintain consistency in taste, presentation, portion size, and quality.

2. Team Management

   • Supervise Chefs, Commis Chefs, Kitchen Helpers, and other kitchen staff.

   • Allocate daily duties and prepare staff schedules.

   • Train team members on cooking techniques, recipes, hygiene, and safety.

   • Monitor staff performance and discipline.

3. Food Quality & Production

   • Follow standard recipes and portion-control procedures.

   • Check the quality and freshness of raw materials.

   • Monitor food preparation, cooking, storage, and presentation.

   • Develop or assist in developing new dishes and menus.

4. Inventory & Cost Control

   • Monitor daily consumption and kitchen inventory.

   • Coordinate with the Purchase/Stores team for required ingredients.

   • Minimize food wastage and control food costs.

   • Check receiving, storage, and proper utilization of ingredients.

5. Food Safety & Hygiene

   • Ensure compliance with FSSAI and food safety standards.

   • Maintain personal hygiene and kitchen cleanliness.

   • Ensure proper temperature control, food storage, labeling, and FIFO/FEFO practices.

   • Conduct regular checks of refrigerators, freezers, and kitchen equipment.

6. Equipment & Maintenance

   • Ensure proper use and cleaning of kitchen equipment.

   • Report equipment breakdowns and maintenance requirements.

   • Ensure kitchen equipment is used safely and efficiently.

7. Documentation & Reporting

   • Maintain production sheets, wastage records, temperature records, and inventory reports.

   • Monitor daily food production and consumption.

   • Report operational issues to the Head Chef.

Required Skills

• Strong cooking and food-production skills

• Good knowledge of Indian/Continental/Chinese cuisine as applicable

• Team leadership and staff-management skills

• Knowledge of food safety and hygiene

• Inventory and food-cost control

• Ability to work under pressure

• Good communication and coordination skills

• Problem-solving and decision-making ability

Qualification & Experience

• Diploma/Degree in Hotel Management or Culinary Arts preferred.

• 6–10 years of kitchen experience, preferably with 2–3 years in a supervisory/chef position.

• Experience in restaurants, hotels, food courts, QSRs, or central kitchens is an advantage.

Key Performance Indicators (KPIs)

• Food quality and consistency

• Food cost percentage

• Food wastage control

• Kitchen hygiene and food safety

• Timely order preparation

• Customer satisfaction

• Staff productivity and discipline

• Inventory accuracy

• It is a Full Time Cook / Chef job for candidates with 6+ years of experience.