చెఫ్

అన్ని విద్యాస్థాయిలు

All genders

09:00 AM - 06:00 PM | 6 days working

Job Benefits: Meal, Insurance, PF, Accomodation, Medical Benefits

PAN Card, Aadhar Card

Job Description: Sous Chef
Job Title: Sous Chef
Department: Food & Beverage
Reports to: Head Chef / Vice President – F&B
Profile: A degree or certification in Culinary Arts or a related field is preferred.
Food safety certification or HACCP certification is often required.
Experience in a similar kitchen leadership role is a must.
English speaking is preferred
Pleasing personality
Good training skills
28 to 40 years old
Previous experience within the restaurant industry is essential.


Experience: Minimum 3 years in a similar position

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Job Title: Sous Chef
Job Overview:
The Sous Chef is the second-in-command in the kitchen, assisting the Head Chef in managing daily kitchen operations, food preparation, and team coordination. This role involves overseeing kitchen staff, ensuring food quality, maintaining cleanliness, and supporting the Head Chef in menu development and inventory management. The Sous Chef is a key leadership figure in the kitchen, stepping in to manage operations and solve problems when the Head Chef is unavailable.
Key Responsibilities:
1.Kitchen Operations & Management:
o Assist the Head Chef in managing all kitchen operations, ensuring smooth service and effective use of kitchen resources.
o Supervise kitchen staff, including line cooks, prep cooks, and other kitchen personnel, ensuring tasks are executed efficiently and correctly.
o Coordinate kitchen activities during service to ensure the timely and accurate preparation of dishes.
o Ensure that kitchen equipment is properly maintained and functioning.
2.Food Preparation & Quality Control:
o Assist in food preparation and cooking during peak service periods, ensuring that dishes meet the restaurant’s standards for taste, quality, and presentation.
o Supervise and assist in food plating, ensuring that all items are consistent in size, presentation, and quality.
o Monitor cooking processes to ensure proper temperatures and times are maintained.
o Conduct regular quality checks on prepared dishes and ensure they meet established standards.
3.Staff Training & Development:
o Train and mentor kitchen staff on food preparation techniques, proper handling of equipment, and adherence to food safety regulations.
o Assist in developing training programs to improve kitchen efficiency and staff skills.
o Provide guidance and feedback to staff, helping them improve their performance and maintain high-quality standards.
4.Inventory & Stock Management:
o Assist the Head Chef in managing kitchen inventory, including ordering food and supplies.
o Ensure proper stock rotation and maintain accurate records of inventory.
o Monitor stock levels and assist with inventory checks to minimize waste and overstocking.
o Work with suppliers to ensure the timely delivery of fresh ingredients and other kitchen necessities.
5.Health & Safety Compliance:
o Ensure the kitchen complies with health and safety regulations, including food safety standards and proper hygiene practices.
o Oversee staff adherence to food safety protocols, including maintaining cleanliness in workstations and proper handling of ingredients.
o Ensure kitchen equipment and utensils are cleaned and sanitized regularly to maintain a safe work environment.
6.Menu Assistance & Recipe Development:
o Work with the Head Chef in the development and design of menus, ensuring that dishes are creative, seasonal, and consistent with the restaurant's concept.
o Assist in creating new recipes, adjusting existing ones, and presenting special menu items to keep the offerings fresh and appealing to customers.
o Ensure that all menu items are prepared according to recipe standards and meet the restaurant's quality criteria.
7.Team Leadership & Communication:
o Supervise kitchen staff during service, delegating tasks and ensuring efficient workflow.
o Foster a positive and productive kitchen environment by leading by example and maintaining a calm, organized approach during busy periods.
o Communicate effectively with front-of-house staff to ensure the smooth flow of service.
o Address any issues or concerns that arise in the kitchen, providing solutions and ensuring minimal disruption to service.
8.Problem-Solving & Decision-Making:
o Address and resolve any operational issues that arise during service, such as staffing shortages, equipment failure, or supply delays.
o Make quick, effective decisions when the Head Chef is not available to maintain kitchen operations.
9.Support Head Chef:
o Assist the Head Chef in the overall management of the kitchen, including handling administrative tasks such as scheduling, ordering, and menu planning.
o Step in to assume the role of the Head Chef when necessary, managing kitchen operations and making critical decisions.
Skills & Qualifications:
• Proven experience as a Sous Chef or in a senior kitchen role, preferably in a high-volume or fine-dining establishment.
• Strong culinary skills with an in-depth understanding of food preparation, cooking techniques, and kitchen operations.
• Leadership and team management abilities, with experience supervising kitchen staff.
• Excellent organizational and multitasking skills, with the ability to remain calm and focused during peak hours.
• Knowledge of food safety, sanitation, and health regulations.
• Ability to work effectively as part of a team and communicate well with other kitchen and front-of-house staff.
• Creative and innovative approach to food preparation and presentation.
• Strong problem-solving skills and the ability to make quick decisions under pressure.
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The Sous Chef is a vital role in the kitchen, acting as a bridge between the Head Chef and the rest of the kitchen staff. With strong culinary knowledge, leadership skills, and the ability to manage kitchen operations, the Sous Chef plays a critical part in ensuring that food quality and kitchen efficiency are consistently maintained. This position requires a balance of technical culinary expertise, managerial skills, and the ability to perform well under pressure.