Role & responsibilities The Sous Chef will support the Executive Chef in managing the day-to-day kitchen operations, ensuring consistent food quality, hygiene, presentation, cost control, and smooth coordination across multiple cuisine sections.

Key Responsibilities

- Assist the Executive Chef in planning, organizing, and managing daily kitchen operations.
- Supervise food production across Indian, Chinese, Continental and other relevant cuisine sections.
- Ensure all dishes are prepared according to standardized recipes, portion sizes, and presentation standards.
- Monitor food quality, taste, freshness, temperature, and presentation before service.
- Manage and guide Commis, CDPs, Demi Chefs, and other kitchen team members.
- Allocate duties and prepare kitchen staff schedules according to operational requirements.
- Ensure adequate mise-en-place is completed before every service.
- Monitor daily food preparation, wastage, portion control, and production levels.
- Maintain food cost within approved budgets and minimize unnecessary wastage.
- Coordinate with the purchase/store team for availability and quality of ingredients.
- Conduct regular checks of food storage, temperature control, FIFO/FEFO, and stock rotation.
- Ensure strict compliance with FSSAI, HACCP, food safety, hygiene, and sanitation standards.
- Maintain cleanliness and hygiene of kitchen equipment, workstations, storage areas, and production areas.
- Train and develop kitchen staff on recipes, cooking techniques, food safety, grooming, and kitchen SOPs.
- Handle guest complaints related to food quality and coordinate with the service team for timely resolution.
- Support menu planning, recipe development, trials, and new dish launches.
- Ensure proper maintenance and safe usage of kitchen equipment.
- Monitor kitchen opening and closing procedures.
- Conduct regular quality checks and maintain required kitchen records and checklists.
- Ensure smooth coordination between the kitchen,



service, stewarding, purchase, and restaurant management teams.
- Take charge of the kitchen in the absence of the Executive Chef/Head Chef.

People Management
- Lead and motivate the kitchen team to achieve operational and quality standards.
- Monitor employee performance and provide regular feedback.
- Identify training requirements and conduct on-the-job training.
- Maintain discipline, grooming, attendance, and professional conduct within the kitchen team.
- Support recruitment and induction of kitchen employees when required.

Required Skills & Competencies
- Strong knowledge of multicuisine food preparation and kitchen operations.
- Good understanding of food costing, portion control, and inventory management.
- Knowledge of FSSAI, HACCP, food safety, and kitchen hygiene standards.
- Strong leadership and team-management skills.
- Good communication and coordination skills.
- Ability to work under pressure in a high-volume restaurant environment.
- Robust focus on consistency, quality, and presentation.
- Good planning, organizational, and problem-solving skills.
- Ability to train and develop junior kitchen staff.

Educational Qualification
- Diploma / Degree in Hotel Management, Culinary Arts, or Food Production from a recognized institute.
- Relevant professional culinary certification will be an added advantage.

Experience 5-8 years of relevant experience in a reputed hotel, standalone restaurant, caf, or multicuisine restaurant, with at least 2-3 years in a supervisory/management kitchen role.

Key Performance Areas (KPIs)

- Food quality and consistency
- Food cost and wastage control
- Kitchen hygiene and food safety compliance
- Guest satisfaction and food-related complaints
- Team productivity and manpower utilization
- Recipe and portion control
- Timely service and kitchen efficiency
- Inventory and stock management
- Training and development of kitchen staff

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📌 Sous Chef ( Multicuisine Restaurant) (Gurugram)
🏢 Epiphany Hospitality
📍 Gurugram