Sous Chef – Job DescriptionJob Title

Sous Chef

Department

Food & Beverage – Kitchen

Reports To

Executive Chef

Job Summary

The Sous Chef assists the Executive Chef in managing the daily operations of the kitchen, ensuring the consistent preparation and presentation of high-quality food in accordance with the standards of a 4-star hotel. The Sous Chef supervises kitchen staff, maintains food safety and hygiene standards, controls food costs, and ensures efficient kitchen operations while delivering an exceptional dining experience for guests.

Key ResponsibilitiesKitchen Operations

- Assist the Executive Chef in planning, organizing, and supervising all kitchen operations.
- Oversee daily food preparation and ensure all dishes meet the hotel's quality, taste, and presentation standards.
- Coordinate production schedules to ensure timely service for restaurants, room service, banquets, and special events.
- Monitor food quality throughout preparation and service.
- Ensure standard recipes and portion controls are consistently followed.

Staff Supervision

- Supervise, train, mentor, and motivate chefs, cooks, and kitchen assistants.
- Allocate duties and prepare staff work schedules in coordination with the Executive Chef.
- Monitor employee performance and provide coaching to improve skills and productivity.
- Assist in recruiting, onboarding, and evaluating kitchen staff.
- Promote teamwork, discipline, and a positive work environment.

Food Safety and Hygiene

- Ensure full compliance with HACCP, food safety regulations, and hotel hygiene standards.
- Maintain cleanliness and sanitation of all kitchen areas and equipment.
- Conduct regular inspections to ensure proper food storage, labeling, and temperature control.
- Ensure compliance with health and safety policies and emergency procedures.

Inventory and Cost Control

- Monitor food inventory and coordinate purchasing requirements.
- Assist in controlling food costs through proper portioning, waste reduction,



and stock rotation (FIFO).
- Verify the quality and quantity of received goods.
- Maintain inventory records and minimize spoilage and wastage.
- Assist with menu costing and budget monitoring.

Menu Planning

- Assist the Executive Chef in developing seasonal menus and special promotions.
- Introduce creative recipes while maintaining consistency with hotel standards.
- Accommodate guest dietary requirements, allergies, and special requests.

Quality Assurance

- Ensure consistency in food quality, taste, presentation, and portion sizes.
- Respond promptly to guest feedback regarding food quality.
- Maintain high service standards during peak periods and special events.

Administrative Responsibilities

- Prepare daily production plans and kitchen reports.
- Monitor kitchen equipment and arrange maintenance when required.
- Ensure compliance with hotel policies and standard operating procedures.
- Act as the Executive Chef in their absence.

Qualifications

- Food Safety and Hygiene Certification.
- HACCP certification is preferred.

Experience

- At least 2–3 years of experience in a supervisory role such as Junior Sous Chef or Sous Chef.
- Experience in a 4-star or 5-star hotel is preferred.
- Experience in restaurant, banquet, and buffet operations is an advantage.

Required Skills

- Strong culinary knowledge across multiple cuisines and cooking techniques.
- Excellent leadership and team management abilities.
- Effective communication and interpersonal skills.
- Strong organizational and time management skills.
- Knowledge of food costing, inventory control, and budgeting.
- Ability to work efficiently under pressure.
- Problem-solving and decision-making skills.
- Knowledge of HACCP, food safety regulations, and kitchen sanitation standards.
- Proficiency in menu planning and recipe standardization.
- Computer literacy for inventory and kitchen management systems is an advantage.

Pay: ₹40,000.00 - ₹45,000.00 per month

Benefits:

- Adaptable schedule
- Food provided

Work Location: In person

📌 Sous Chef (Kannur)
🏢 GRAND BENALE
📍 Kannur