Job Title: Sous ChefDepartment: Kitchen OperationsReports To: Head Chef / Executive ChefJob SummaryThe Sous Chef is responsible for assisting the Head Chef in managing the day to day kitchen operations, ensuring high standards of food quality, hygiene, consistency, and team performance. The Sous Chef supervises kitchen staff, maintains food safety standards, controls inventory, and ensures smooth service during operational hours.Key Responsibilities
Assist the Head Chef in planning, preparing, and executing menu items.
Supervise and guide Commis and CDPs during food preparation and service.
Ensure all dishes are prepared according to recipes, portion sizes, and presentation standards.
Monitor food quality and consistency before service.
Maintain cleanliness and ensure compliance with food safety and hygiene standards.
Monitor inventory, reduce wastage, and control food costs.
Coordinate with the purchase team for stock requirements.
Conduct daily briefing and assign kitchen responsibilities.
Train and mentor junior kitchen staff.




Handle guest feedback related to food and implement corrective actions.
Ensure proper storage, labeling, and FIFO practices.
Assist in menu development and seasonal specials.
Maintain kitchen equipment and report maintenance issues promptly.Requirements
Minimum 3 to 5 years of experience in a qualified kitchen, with at least 1 year as a Senior CDP or Sous Chef.
Strong knowledge of Continental, Indian, or Multi Cuisine (as per restaurant requirement).
Excellent leadership and communication skills.
Good understanding of food costing and inventory management.
Knowledge of HACCP and food safety standards.
Ability to work under pressure in a quick paced setting.Skills
Leadership and team management
Time management
Food presentation and plating
Inventory control
Problem solving
Communication skills
Attention to detailSalary ?30,000 to ?45,000 per month (depending on experience and skills).

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