Job Title: Sous Chef

Department: Kitchen Operations

Location: Kolkata

Reports To: Executive Chef

Salary: ₹55,000 per month

Job Summary

The Sous Chef is responsible for assisting the Executive Chef in the daily management of kitchen operations, ensuring high standards of food quality, consistency, hygiene, and efficiency. The role involves supervising kitchen staff, coordinating food preparation, maintaining inventory, and ensuring smooth kitchen operations across all cuisine sections. The Sous Chef acts as the second-in-command and assumes responsibility for kitchen operations in the absence of the Executive Chef.

Key Responsibilities

Kitchen Operations

- Assist the Executive Chef in planning, organizing, and supervising daily kitchen operations.
- Oversee food preparation and cooking to ensure quality, taste, and presentation standards are consistently met.
- Coordinate with different kitchen sections, including Indian, Tandoor, Oriental, Continental, and Bakery, to ensure smooth service.
- Ensure timely preparation and delivery of food during service hours.

Team Leadership

- Supervise and guide Chef de Parties (CDPs), Commi Chefs, and kitchen assistants.
- Allocate duties and monitor staff performance.
- Train and mentor junior kitchen staff on cooking techniques, food safety, and company standards.
- Prepare duty rosters and assist in manpower planning.

Food Quality & Hygiene

- Ensure all dishes are prepared according to standardized recipes and portion sizes.
- Maintain high standards of food quality, presentation, and consistency.
- Ensure compliance with FSSAI regulations, HACCP guidelines, and company food safety standards.
- Maintain cleanliness and hygiene of the kitchen and food preparation areas.

Inventory & Cost Control

- Monitor inventory levels and assist in ordering food supplies and kitchen materials.
- Conduct regular stock checks and maintain accurate inventory records.




- Minimize food wastage and ensure proper storage of ingredients.
- Support the Executive Chef in controlling food costs and achieving budget targets.

Guest Satisfaction

- Ensure guests receive high-quality meals and a consistent dining experience.
- Handle special dietary requests and food-related guest feedback professionally.
- Collaborate with the Food & Beverage service team to ensure smooth operations and customer satisfaction.

Reporting & Administration

- Assist in preparing kitchen reports related to inventory, food costs, and daily operations.
- Ensure all kitchen equipment is properly maintained and report any maintenance requirements.
- Take charge of kitchen operations during the Executive Chef's absence.

Required Skills

- Robust knowledge of Indian, Continental, Oriental, Tandoor, and multi-cuisine food preparation.
- Excellent leadership and team management skills.
- Strong understanding of food costing, inventory management, and kitchen budgeting.
- Knowledge of FSSAI regulations, HACCP standards, and food safety practices.
- Ability to work efficiently under pressure in a fast-paced environment.
- Good communication, planning, and organizational skills.
- Strong problem-solving and decision-making abilities.

Qualifications

- Bachelor's Degree or Diploma in Hotel Management, Culinary Arts, or Hospitality Management.
- Professional culinary certifications will be an added advantage.

Experience

- 6–10 years of experience in professional kitchen operations.
- Minimum 2–3 years of experience as a Sous Chef or Senior Chef de Partie in a reputed hotel, restaurant, resort, or multi-cuisine food & beverage establishment.
- Experience in managing multiple kitchen sections is highly preferred.

Preferred Industry Experience

Candidates with experience in:

- 4-Star or 5-Star Hotels
- Fine Dining Restaurants
- Resorts
- Clubs
- Gaming & Entertainment Venues
- Multi-Cuisine Restaurant Chains
- Large Banquet Operations

will be preferred.

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