– Sous Chef

Department: Kitchen / Culinary

Designation: Sous Chef

Reports To: Executive Chef / Head Chef

Location: Toit Brewpub

Job Summary

We are looking for an experienced and skilled Sous Chef to support the Executive Chef in managing daily kitchen operations. The Sous Chef will be responsible for maintaining food quality, supervising the kitchen team, ensuring hygiene and safety standards, and supporting smooth and efficient food production.

Key Responsibilities

- Assist the Executive Chef in managing day-to-day kitchen operations.
- Supervise and coordinate the kitchen team during food preparation and service.
- Ensure all dishes are prepared according to standard recipes, presentation, and quality standards.
- Monitor food preparation, portion control, and consistency.
- Maintain high standards of food hygiene, cleanliness, and kitchen safety.
- Train, guide, and motivate kitchen staff to improve performance and productivity.
- Monitor inventory, stock levels, and proper storage of food items.
- Coordinate with the Purchase and Store teams for timely availability of ingredients.
- Minimize food wastage and maintain proper food cost controls.
- Ensure proper FIFO/FEFO practices are followed for food storage.
- Handle kitchen operations in the absence of the Executive Chef.
- Coordinate with the Service and other departments to ensure smooth food service.
- Assist in menu planning,



recent dish development, and recipe standardization.
- Ensure all kitchen equipment is used properly and maintained in good working condition.
- Address operational issues and resolve them promptly during service.
- Ensure compliance with company policies, food safety regulations, and SOPs.

Required Skills & Qualifications
- Diploma/Degree in Hotel Management or Culinary Arts.
- Minimum 9 years of relevant experience in a professional kitchen.
- Previous experience as a Sous Chef or Senior Chef is preferred.
- Strong knowledge of food preparation, kitchen operations, and food safety.
- Good leadership and team-management skills.
- Ability to work under pressure in a fast-paced environment.
- Good communication and coordination skills.
- Strong understanding of food cost, wastage control, and inventory management.

Key Competencies
- Leadership & Team Management
- Food Quality & Presentation
- Kitchen Operations
- Food Safety & Hygiene
- Inventory & Cost Control
- Problem Solving
- Communication & Coordination
- Time Management

Kindly share the resume or connect (phone hidden) Kindly join the immediately or 1 month notice serving applied .

Conti or multicusine only apply

Pay: From ₹80,000.00 per month

Benefits

- Food provided
- Paid sick time
- Provident Fund

Work Location: In person

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