The Sous Chef is the second-in-command in the kitchen and supports the Executive Chef in overseeing kitchen operations. Responsible for food preparation, quality control, inventory, hygiene, and managing kitchen staff in the absence of the Head Chef.

Key Responsibilities:

- Assist the Executive Chef in planning and directing food preparation.
- Supervise kitchen staff and ensure efficient operation of all stations.
- Ensure food quality, presentation, and consistency as per resort standards.
- Maintain proper hygiene and cleanliness in all kitchen areas as per FSSAI norms.
- Monitor portion and waste control to maintain food cost margins.
- Train and guide junior kitchen staff, including commis and kitchen helpers.
- Assist in menu planning, costing,



and seasonal updates.
- Check and maintain inventory levels; coordinate with purchase/store for requisitions.
- Ensure kitchen equipment is well-maintained and report issues promptly.
- Maintain daily production records, wastage reports, and staff attendance.

Job Types: Full time, Permanent

Pay: ₹35,000.00 - ₹45,000.00 per month

Benefits:

- Food provided
- Paid sick time

Experience:

- 10 key typing: 5 years (Required)

Shift availability:

- Day Shift (Required)
- Night Shift (Required)

Work Location: In person

📌 Sous Chef/Kitchen Manager (Alibag)
🏢 Siddhant Hill Resort
📍 Alibag