Job Summary The Junior Sous Chef assists the Sous Chef and Executive Chef in managing daily kitchen operations, maintaining food quality and presentation, supervising kitchen staff, and ensuring compliance with food safety and hygiene standards. The role involves supporting food preparation, menu execution, inventory control, and smooth kitchen operations.

Key Responsibilities

- Assist the Sous Chef and Executive Chef in the daily operation of the kitchen.

- Supervise and coordinate the activities of Commis Chefs, apprentices, and other kitchen staff.

- Ensure the preparation and presentation of food meet hotel standards.

- Maintain consistency in taste, quality, portion size, and plating.

- Monitor food production and ensure timely service during breakfast, lunch, dinner, and banquets.

- Ensure proper food storage, stock rotation, and compliance with FIFO procedures.

- Monitor ingredient availability, kitchen requisitions, and minimize food wastage.

- Maintain cleanliness, sanitation, and hygiene in accordance with hotel policies and food safety standards.

- Assist in menu planning, recipe development, and new dish preparation.

- Ensure kitchen equipment is used safely and maintained properly.

- Monitor staff grooming, discipline, attendance, and performance.

- Coordinate with the service team to ensure smooth and efficient food service.

- Follow HACCP principles and applicable food safety regulations.





- Perform other duties assigned by the Sous Chef or Executive Chef.

Qualifications and Experience

- Diploma or Degree in Hotel Management, Culinary Arts, or an equivalent qualification.

- Minimum 3–5 years of experience in a professional kitchen, preferably in a reputed hotel.

- Previous experience as a Chef de Partie or in a supervisory kitchen role is preferred.

- Knowledge of food production techniques, kitchen operations, food safety, and hygiene standards.

- Experience in menu execution, stock handling, and kitchen team supervision.

Skills and Competencies

- Strong culinary and food presentation skills.

- Good leadership, teamwork, and communication skills.

- Ability to work under pressure in a fast-paced environment.

- Good organizational and time-management skills.

- Attention to detail and commitment to food quality.

- Knowledge of food cost control and wastage reduction.

- Qualified attitude, discipline, and personal hygiene.

Working Conditions

- Willingness to work in shifts, including weekends and public holidays.

- Ability to work extended hours during peak operations and special events.

- Must comply with hotel grooming, hygiene, safety, and operational policies.

Pay: ₹35,000.00 - ₹40,000.00 per month

Benefits

- Flexible schedule

- Food provided

Work Location: In person

📌 JUNIOR SOUS CHEF (Kochi)
🏢 Avenue Hotels And Resorts
📍 Kochi