JUNIOR SOUS CHEF

DEPARTMENT : Kitchen (Back of House)

REPORTING TO : Sous Chef, Head Chef

RESPONSIBLE FOR : Supervising kitchen operations, managing sections and staff, maintaining food quality standards, stock control, and supporting the Sous Chef in daily kitchen management.

OBJECTIVE : To support the Sous Chef and Head Chef in the efficient operation of the kitchen by ensuring consistent food quality, smooth service execution, staff supervision, food safety compliance, and operational readiness across all kitchen sections.

MAIN RESPONSIBILITIES :

- Arrive on time in full uniform and maintain grooming standards.
- Assist in the daily supervision and coordination of all kitchen operations.
- Ensure all kitchen sections are fully prepared and service-ready before opening.
- Oversee food preparation, cooking, and presentation to ensure compliance with company recipes and standards.
- Monitor food quality, consistency, portion control, and presentation across all sections.
- Coordinate service flow between kitchen sections to ensure timely execution of orders.
- Assist in creating daily prep lists, production plans, and section allocations.
- Supervise Chef de Parties, Commis Chefs, and Prep Cooks and ensure duties are completed correctly.
- Train, mentor, and support junior kitchen staff.
- Conduct daily checks on ingredient quality, stock levels, and operational readiness.
- Assist with inventory counts, stock management, ordering requirements, and waste control.
- Monitor labor efficiency and staff productivity within the kitchen.
- Ensure all opening, closing,



cleaning, and deep-cleaning procedures are completed according to SOPs.
- Assist with menu development, recipe standardization, testing, and implementation.
- Act as the Sous Chef in their absence when required.
- Report equipment faults, maintenance issues, and operational concerns immediately.
- Support the Sous Chef and Head Chef in achieving departmental objectives and operational targets.

FOOD SAFETY & HYGIENE :

- Maintain and enforce the highest standards of food safety and personal hygiene throughout the kitchen.
- Ensure all food preparation follows approved recipes, storage standards, and shelf-life guidelines.
- Verify that all products are correctly labeled, dated, stored, and rotated according to FIFO procedures.
- Monitor temperature logs, cooling logs, cleaning schedules, and food safety records for accuracy and compliance.
- Ensure allergen procedures and cross-contamination controls are strictly followed.
- Conduct regular audits of kitchen sections to ensure cleanliness, organization, and compliance with SOPs.
- Immediately address and report any food safety concerns, contamination risks, or non-compliance.




- Ensure all team members understand and follow food safety and hygiene requirements.

HEALTH & SAFETY :

- Ensure that all potential and real hazards are reported immediately and rectified.
- Be fully conversant with all departmental Fire, Health and Safety, Food and Hygiene requirements.
- Ensure safe operation of all kitchen equipment and machinery.
- Monitor compliance with kitchen safety procedures and emergency protocols.
- Promote a safe working environment and ensure all staff work safely at all times.
- Report accidents, injuries, equipment failures, or unsafe conditions immediately.

GENERAL :

- Lead by example and maintain professional standards at all times.
- Support the Sous Chef and Head Chef in managing daily kitchen operations and team performance.
- Assist with staff training, development, and performance management.
- Participate in scheduling, section planning, and task delegation when required.
- Attend all required meetings, training sessions, and departmental briefings.
- Follow and uphold all company policies, SOPs, and operational standards.
- Foster a positive, professional, disciplined, and team-oriented kitchen culture.
- Carry out additional duties assigned by the Sous Chef, Head Chef, or Management as required.

Pay: ₹40,000.00 - ₹60,000.00 per month

Advantages :

- Food provided
- Paid time off

Experience :

- Kitchen: 5 years (preferred)
- Kitchen management: 3 years (preferred)

Language :

- English (required)

Work Location: In person

📌 Junior Sous Chef (Bandra West)
🏢 Overate Hospitality
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