Job Description - Sous Chef

Job Title: Sous Chef (Conti. / Mugalai / Indian)

Location: Tardeo Mumbai

Department: F&;B Production

Reports To: Sr. Executive Chef

Qualification: Bachelor’s degree in culinary science or relevant field.

Years of Experience: 7 - 8 years

Overview
- A Sous Chef, or Second Chef, is responsible for providing supportive leadership to kitchen staff

throughout food service. Their duties include assisting the Head Chef in monitoring kitchen

activities, expediting orders to ensure quality taste or presentation and taking on additional

responsibilities in the Head Chef’s absence to ensure that kitchen staff has proper direction.

Sous Chef duties and responsibilities
- Sous Chefs oversee food preparation and cooking in establishments like restaurants and hotels,

must be able to effectively undertake the following day-to-day duties and responsibilities:
- Preparing meals and food to meet the specifications of guests in a timely manner
- Properly measuring kitchen ingredients and food portions
- Ensuring kitchen staff adhere to set standards,



procedures, department rules and sanitation

requirements
- Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food

preparation
- Managing the kitchen inventory and ensuring supplies are fresh and of high quality
- Ensuring proper food temperatures when cooking and proper storage afterward
- Keeping the workstation and kitchen equipment clean, organized and sanitized
- Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef
- Develop recent menu options based on seasonal changes and customer demand.
- Assist with the preparation and planning of meal designs.
- Ensure that kitchen activities operate in a timely manner.
- Resolve customer problems and concerns personally.
- Monitor and record inventory, and if necessary, order new supplies.
- Provide support to junior kitchen employees with various tasks including line cooking, food

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