Sous Chef Job Description
• Core Role: Serves as the second-in-command, running hands-on service and executing the Executive Chef's vision on the line.
• Key Responsibilities:
• Supervise daily prep, coordinate kitchen stations, and expedite orders during rush service.
• Manage day-to-day staff scheduling, hands-on training, and performance coaching.
• Conduct weekly inventory counts, minimize food waste, and control stock rotation.
• Take charge of all kitchen operations and cover the line in the absence of the Executive Chef.
• Requirements:
• Experience: Minimum 6 to 14 years of hands-on culinary and line-supervision experience.
• Education: High school diploma with solid practical kitchen experience or a formal culinary certificate.
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📌 Executive Sous Chef (Hyderabad)
🏢 Sodexo
📍 Hyderabad