Description

The Sous Chef plays a key leadership role in supporting the Executive Chef in the overall management of the kitchen. The position is responsible for ensuring smooth day-to-day kitchen operations while maintaining the highest standards of food quality, hygiene, consistency, and guest satisfaction.

Key Responsibilities:

- Assist the Executive Chef in planning, organizing, and supervising daily kitchen operations.
- Ensure all food is prepared and presented according to hotel recipes, quality standards, and brand guidelines.
- Supervise, guide, and motivate the culinary team to ensure productive and timely service.
- Monitor food quality, taste, presentation, and portion control to maintain consistency.
- Ensure compliance with HACCP, FSSAI, food safety, hygiene, and sanitation standards.
- Assist in menu planning, recipe standardization,



and the development of new dishes and seasonal offerings.
- Monitor inventory, control food costs, minimize wastage, and ensure proper stock rotation (FIFO/FEFO).
- Coordinate with other hotel departments to ensure seamless service and an exceptional guest experience.
- Train, coach, and develop kitchen associates while promoting teamwork and continuous learning.
- Maintain cleanliness, organization, and safety across all kitchen areas.
- Ensure compliance with hotel policies, standard operating procedures (SOPs), and brand standards.
- Handle guest feedback professionally and support continuous improvement initiatives to enhance the overall dining experience.

📌 Sous Chef - Indian Cuisine (India)
🏢 Important Company of the Sector
📍 India