Sous Chef (Continental Cuisine)

Role Summary

The Sous Chef is the second-in-command in the kitchen, supporting the Head Chef in managing

daily operations, especially for Continental dishes.

Key Responsibilities
- Assist the Head Chef in menu planning and recipe development (Continental cuisine)
- Supervise kitchen staff and ensure smooth workflow
- Maintain consistency in taste, presentation, and portioning
- Monitor food quality, hygiene, and safety standards
- Manage inventory, ordering, and cost control
- Train and mentor junior chefs (CDPs, DCDPs, Commis)
- Step in as Head Chef when required

Skills & Requirements
- Strong knowledge of Continental cuisine (sauces, meats, plating styles)
- Leadership and team management skills
- Ability to work under pressure in a quick-paced kitchen
- Experience: 5-8 years in professional kitchens

Job Type: Permanent

Pay: ₹50,000.00 - ₹60,000.00 per month

Work Location: In person

📌 Sous Chef (Bandra West)
🏢 kamlesh foods and spices
📍 Bandra West