– Sous Chef

Position: Sous Chef

Department: Kitchen / Culinary

Reports To: Executive Chef / Head Chef

Industry: Hospitality / Fine Dining

Key Responsibilities

- Assist the Executive Chef in the overall management and smooth operation of the kitchen.
- Supervise and coordinate kitchen operations during preparation and service.
- Ensure all dishes meet the required quality, taste, presentation, and portion standards.
- Monitor daily mise en place and ensure adequate preparation before service.
- Lead, guide, and motivate CDPs, Commis Chefs, and other kitchen team members.
- Allocate duties and responsibilities to kitchen staff according to operational requirements.
- Maintain high standards of food hygiene, sanitation, and workplace safety.
- Ensure compliance with HACCP and company food-safety procedures.
- Monitor food quality and ensure only fresh and approved ingredients are used.
- Control food wastage and maintain effective portion control and food-cost standards.
- Monitor inventory, stock levels, and daily kitchen requirements.
- Coordinate with the Purchase/Stores team for timely availability of ingredients.
- Assist the Executive Chef in menu planning, recipe development, and food trials.
- Ensure standard recipes and presentation guidelines are consistently followed.
- Handle guest feedback related to food quality and take corrective action when required.
- Conduct regular briefings and provide on-the-job training to kitchen employees.




- Ensure all kitchen equipment is used safely and report maintenance requirements.
- Maintain discipline and skilled standards within the kitchen team.
- Prepare and manage kitchen operations in the absence of the Executive Chef.
- Support special events, banquets, promotions, and high-volume operations.
- Ensure proper opening and closing procedures are followed for the kitchen.

Required Qualifications & Experience
- Diploma/Degree in Hotel Management, Culinary Arts, or a related field.
- 5–8 years of relevant culinary experience, preferably with experience as a Sous Chef or Senior CDP.
- Experience in fine dining, luxury hotels, premium restaurants, or reputed hospitality brands preferred.
- Strong knowledge of various cooking techniques and kitchen operations.
- Good understanding of food cost, inventory management, portion control, and wastage management.
- Knowledge of HACCP and food-safety standards.
- Strong leadership and team-management skills.
- Ability to work effectively under pressure in a fast-paced environment.
- Excellent communication and coordination skills.
- Flexibility to work shifts, weekends, and public holidays.

Key Competencies

Leadership | Culinary Expertise | Team Management | Food Safety | Cost Control | Menu Planning | Quality Management | Inventory Management | Communication | Problem Solving | Time Management

Pay: ₹45,657.17 - ₹55,978.07 per month

Benefits

- Flexible schedule
- Food provided
- Paid time off
- Provident Fund

Work Location: In person

📌 Sous Chef (Bengaluru)
🏢 Burma Burma Restaurant u0026 Tea Room
📍 Bengaluru