The Sous Chef is the second-in-command in the hotel kitchen and assists the Executive Chef in managing daily kitchen operations. The role is responsible for food preparation, maintaining food quality and presentation, supervising kitchen staff, controlling food costs, and ensuring compliance with food safety, hygiene, and hotel standards.

- Key Responsibilities

A. Kitchen Operations

- Assist the Executive Chef in managing daily kitchen operations.
- Supervise food preparation and cooking across assigned kitchen sections.
- Ensure dishes are prepared according to standard recipes and presentation guidelines.
- Monitor food quality, taste, portion size, and consistency.
- Ensure timely food production during breakfast, lunch, dinner, banquets, and special events.
- Take charge of kitchen operations in the absence of the Executive Chef, when authorized.

B. Staff Management and Training
- Supervise, guide, and motivate kitchen team members.
- Allocate duties and prepare staff schedules in coordination with the Executive Chef.
- Train kitchen staff in cooking techniques, recipes, hygiene, and safety procedures.
- Monitor staff performance, discipline, grooming, and punctuality.
- Conduct briefings before service and ensure effective teamwork.

C. Food Safety and Hygiene
- Maintain high standards of kitchen cleanliness and personal hygiene.
- Ensure compliance with applicable food safety regulations and hotel SOPs.
- Monitor food storage temperatures, labeling, date marking, and stock rotation.
- Follow FIFO (First In, First Out) procedures and safe food-handling practices.




- Prevent cross-contamination and ensure proper handling of raw and cooked food.
- Ensure cleaning schedules and sanitation procedures are followed.

D. Cost Control and Inventory Management
- Assist the Executive Chef in controlling food costs and minimizing wastage.
- Monitor portion control and adherence to standard recipes.
- Check the quality and quantity of incoming ingredients.
- Assist with inventory counts, requisitions, and stock monitoring.
- Ensure proper storage and utilization of food items.
- Report shortages, spoilage, and equipment issues to the appropriate department.

E. Menu Planning and Food Development
- Assist in menu planning, recipe development, and seasonal menu changes.
- Suggest new dishes and improvements to existing recipes.
- Support food trials, tasting sessions, and special menu preparations.
- Ensure menus meet guest expectations and hotel quality standards.
- Coordinate with the pastry, banquet, and other kitchen sections as required.

F. Coordination and Communication
- Coordinate with the Food and Beverage Service team to ensure smooth service.
- Communicate with the purchasing and stores departments regarding ingredients and supplies.
- Work with the Executive Chef on banquet functions, events,



and special guest requests.
- Coordinate with the Engineering and Stewarding teams regarding kitchen equipment and cleanliness.
- Address operational challenges promptly and report major issues to the Executive Chef.

G. Equipment and Safety
- Ensure kitchen equipment is used correctly and safely.
- Report equipment breakdowns and maintenance requirements.
- Follow fire safety, occupational health, and workplace safety procedures.
- Ensure kitchen staff follow safe working practices at all times.

3. Qualifications and Experience
- Diploma or degree in Culinary Arts, Hotel Management, or Food Production.
- Previous experience in a professional hotel kitchen, preferably in a supervisory role.
- Experience in food preparation, kitchen operations, and staff supervision.
- Knowledge of food safety standards, HACCP principles, and kitchen hygiene.
- Knowledge of food costing, portion control, inventory, and menu planning.
- Experience with à la carte, buffet, and banquet operations is an advantage.

4. Required Skills
- Strong culinary and food presentation skills.
- Leadership and team management.
- Time management and organizational skills.
- Knowledge of international and local cuisines relevant to the hotel.
- Cost control and wastage management.
- Problem-solving and decision-making.
- Effective communication and teamwork.
- Ability to work under pressure in a rapid-paced environment.

Pay: ₹40,000.00 - ₹50,000.00 per month

Benefits

- Food provided
- Provident Fund

Work Location: In person

📌 Sous Chef (Continantal) (Ghaziabad)
🏢 Ramada by Wyndham Ghaziabad Vasundhara
📍 Ghaziabad