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 secure and effective 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