Job Summary

We are looking for an experienced and talented Sous Chef – Multi-Cuisine to assist the Head Chef in managing daily kitchen operations, maintaining food quality, and ensuring consistent culinary standards. The candidate should have practical knowledge of multiple cuisines, kitchen team management, menu planning, food costing, and hygiene standards. The ideal candidate will support the Head Chef in delivering excellent food quality, presentation, and customer satisfaction.

Key Responsibilities

- Assist the Head Chef in managing daily kitchen operations and food production.
- Supervise kitchen staff, including Chef de Partie, Commis Chefs, and kitchen helpers.
- Prepare and oversee dishes across multiple cuisines, including Indian, Chinese, Continental, Italian, and other menu offerings as required.
- Ensure consistency in taste, presentation, portion size, and food quality.
- Plan daily mise en place and coordinate preparation for all kitchen sections.
- Monitor food preparation, cooking methods, plating, and timely order execution.
- Assist with menu planning, recipe development, seasonal menus, and food promotions.
- Monitor ingredient quality, freshness, storage, and stock rotation.
- Manage inventory, requisitions, and kitchen supplies to avoid shortages and overstocking.
- Control food costs, portion sizes, wastage, and kitchen expenses.
- Ensure compliance with food safety, hygiene, sanitation, and temperature-control procedures.
- Maintain cleanliness of kitchen workstations, equipment, utensils, and storage areas.
- Train, guide, and motivate kitchen staff to maintain operational standards.
- Prepare staff duty schedules and allocate responsibilities across kitchen sections.
- Coordinate with the service team to ensure smooth communication and timely food delivery.
- Handle special dietary requirements and food allergy requests carefully.




- Monitor kitchen equipment maintenance and report repair requirements.
- Assist in monitoring food quality through regular checks and tasting.
- Maintain kitchen records, production reports, and stock documentation.
- Support the Head Chef during busy service periods and take charge of kitchen operations when required.

Requirements
- Diploma or degree in Culinary Arts, Hotel Management, or a related field preferred.
- 3–6 years of experience in professional kitchen operations, preferably as a Sous Chef or Senior Chef.
- Good knowledge of multiple cuisines, cooking techniques, ingredients, and food presentation.
- Experience supervising kitchen teams and managing multiple food-production sections.
- Knowledge of menu planning, recipe standardization, food costing, and portion control.
- Understanding of inventory management, FIFO procedures, and stock reconciliation.
- Solid knowledge of food safety, hygiene, and sanitation standards.
- Leadership skills with the ability to train and motivate kitchen staff.
- Ability to work under pressure and manage high-volume service.
- Strong organizational, communication, and problem-solving skills.
- Flexibility to work shifts, weekends, and holidays.

Key Skills
- Multi-Cuisine Cooking
- Kitchen Operations Management
- Food Preparation and Presentation
- Kitchen Team Supervision
- Menu Planning and Development
- Recipe Standardization
- Food Quality Control
- Food Costing and Portion Control
- Inventory and Stock Management
- Food Safety and Hygiene
- FIFO and Storage Procedures
- Staff Training and Development
- Kitchen Scheduling
- Waste Management
- Equipment and Maintenance Coordination
- Leadership Skills
- Communication Skills
- Problem-Solving Skills
- Time Management
- Adaptability and Flexibility
- Team Collaboration
- Professionalism and Work Ethics

Pay: ₹35,000.00 - ₹50,000.00 per month

Benefits

- Provident Fund

Work Location: In person

📌 Sous Chef : Multi Cuisine (Igatpuri)
🏢 QTONET PRIVATE
📍 Igatpuri