Junior Sous Chef – Job Description

Role Overview:
The Junior Sous Chef assists the Sous Chef and Head Chef in managing kitchen operations, ensuring high-quality food preparation, maintaining hygiene standards, and supporting the kitchen team in daily activities.

Key Responsibilities:

- Assist the Sous Chef in daily kitchen operations and food preparation
- Supervise and guide kitchen staff to ensure efficient workflow
- Prepare and cook dishes according to established recipes and standards
- Maintain consistency in taste, presentation, and portioning
- Ensure cleanliness and hygiene standards are followed (as per food safety regulations)
- Monitor stock levels and assist in inventory control
- Support in ordering supplies and minimizing food wastage
- Train and mentor junior kitchen staff and helpers




- Step in to manage the kitchen in the absence of the Sous Chef
- Ensure proper storage and handling of ingredients

Required Skills:

- Strong knowledge of cooking techniques and kitchen operations
- Leadership and team management skills
- Time management and ability to work under pressure
- Attention to detail and presentation
- Knowledge of food safety and hygiene standards
- Good communication skills

Qualifications:

- Diploma/Degree in Hotel Management, Culinary Arts, or related field
- 1–2 years of experience in a professional kitchen
- Experience in a similar role is preferred

Job Types: Full time, Permanent

Pay: ₹20,000.00 - ₹25,000.00 per month

Work Location: In person

📌 Junior North Indian Chef (India)
🏢 Ananth Executive
📍 India