About the Role

We are looking for a talented, passionate, and dependable Sous Chef to join our restaurant team. The Sous Chef will support the Executive Chef in managing daily kitchen operations, maintaining high food-quality standards, leading the culinary team, and ensuring an exceptional dining experience for every guest.

The ideal candidate is an experienced culinary professional with strong leadership skills, attention to detail, excellent organization, and a genuine passion for food and hospitality.

Key Responsibilities

Assist the daily operation and management of the kitchen.

Lead, supervise, and motivate kitchen staff to ensure smooth and efficient service.

Prepare and cook high-quality dishes according to established recipes and presentation standards.

Ensure consistency in food quality, taste, portion sizes, and presentation.

Monitor food preparation, cooking, and plating during service.

Maintain high standards of cleanliness, sanitation, food safety, and kitchen organization.

Assist with menu preparation, recipe development, and seasonal specials.

Monitor inventory levels and assist with ordering, receiving, and proper storage of food and supplies.

Minimize food waste and control food costs through effective portioning and inventory management.

Train and mentor junior chefs, line cooks, and kitchen assistants.

Ensure all kitchen equipment is used safely and maintained properly.





Support the Executive Chef with scheduling, kitchen organization, and staff performance.

Handle kitchen operations in the absence of the Executive Chef when required.

Ensure compliance with all applicable food safety and health regulations.

Work collaboratively with the front-of-house team to ensure efficient and timely service.

Maintain a professional, positive, and team-oriented kitchen environment.

Requirements

Proven experience as a Sous Chef, Chef de Partie, or senior culinary professional in a restaurant or hospitality environment.

Culinary education or equivalent professional kitchen experience preferred.

Strong knowledge of cooking techniques, food preparation, and kitchen operations.

Excellent leadership and team-management skills.

Ability to work efficiently in a fast-paced, high-pressure environment.

Strong knowledge of food safety and sanitation.

Positive organizational and time-management skills.

Ability to maintain consistent quality during busy service periods.

Strong communication and problem-solving abilities.

What We Offer

Competitive salary based on experience and skills.

Opportunity to work in a professional and dynamic restaurant environment.

Career growth and development opportunities.

Pay: ₹35,000.00 - ₹50,000.00 per month

Work Location: In person

📌 Sous Chef (India)
🏢 LAZDANA HOTELS AND RESORTS BANGALORE
📍 India