The Junior Sous Chef assists the Sous Chef and Executive Chef in managing the daily kitchen operations, ensuring high-quality food preparation, maintaining hygiene standards, controlling food costs, and supervising kitchen staff. The role is responsible for delivering consistent food quality while maintaining a safe and efficient working setting.

Key Responsibilities
- Assist the Sous Chef in planning, organizing, and supervising daily kitchen operations.
- Prepare and ensure all food is cooked and presented according to hotel/restaurant standards.
- Supervise and guide Commis Chefs, Demi Chefs, and kitchen helpers.
- Ensure consistency in taste, portion size, and food presentation.
- Monitor food preparation to maintain quality and minimize wastage.
- Maintain cleanliness, sanitation, and food safety standards in compliance with HACCP and FSSAI guidelines.
- Check the quality and freshness of ingredients before use.
- Assist in inventory management, stock rotation (FIFO), and requisition of food supplies.
- Support menu planning, recipe standardization,



and new dish development.
- Ensure all kitchen equipment is operated safely and maintained properly.
- Monitor kitchen staff performance and provide on-the-job training.
- Handle guest feedback related to food and implement corrective actions.
- Ensure compliance with company policies, health and safety regulations, and kitchen SOPs.
- Assist in controlling food cost, portion control, and minimizing spoilage.
- Coordinate with the Stewarding and Purchasing departments for smooth kitchen operations.
- Perform additional duties assigned by the Executive Chef or Sous Chef.

Qualifications
- Diploma or Degree in Hotel Management, Culinary Arts, or a related field.
- Certification in Food Safety/HACCP is an added advantage.

Pay: ₹40,000.00 - ₹42,000.00 per month

Benefits:
- Cell phone reimbursement
- Flexible schedule

Work Location: In person

📌 Junior Sous Chef (Vashi)
🏢 Lemon Tree Premier, Navi Mumbai
📍 Vashi