Job Summary

The Senior Sous Chef is responsible for assisting the Head Chef in managing the overall kitchen operations, maintaining food quality and consistency, supervising kitchen personnel, controlling food costs, and ensuring compliance with hygiene and food safety standards. The role requires strong culinary expertise in South Indian and multicuisine preparations, leadership skills, and the ability to ensure efficient kitchen operations across restaurant, room service, and banquet functions.

2. Key Duties and Responsibilities

A. Kitchen Operations Management

- Assist the Head Chef in planning, organising, and supervising daily kitchen operations.
- Oversee food preparation and production across assigned kitchen sections.
- Ensure timely preparation and service of food for the restaurant, room service, and banquet functions.
- Monitor kitchen workflow, staff deployment, and service readiness.
- Ensure adherence to standard recipes, portion sizes, presentation standards, and quality specifications.
- Coordinate kitchen opening, closing, and shift handovers.
- Take charge of kitchen operations in the absence of the Head Chef, as authorised by management.

B. Food Quality and Menu Development

- Maintain high standards of taste, freshness, consistency, and presentation.
- Supervise the preparation of South Indian and multicuisine dishes according to the hotel's menu.
- Assist the Head Chef in menu planning, menu engineering, and developing new dishes.
- Standardise recipes, portion sizes, and preparation methods.
- Monitor guest feedback and take corrective action to improve food quality.
- Ensure special dietary requests and food allergies are communicated to the kitchen team and handled safely.
- Conduct regular quality checks before food is dispatched for service.

C. Staff Supervision and Training

- Supervise Chef de Parties, Demi Chef de Parties, Commis Chefs, kitchen helpers, and other assigned kitchen personnel.
- Prepare or assist with staff duty allocation and section assignments.
- Monitor staff attendance, punctuality, discipline, grooming, and performance.
- Train kitchen staff in cooking techniques,



standard recipes, hygiene, and food safety.
- Identify training needs and support the professional development of junior team members.
- Promote teamwork, accountability, and effective communication within the kitchen.
- Report staff performance issues and manpower requirements to the Head Chef or management.

D. Inventory and Cost Control

- Monitor kitchen inventory and ensure adequate availability of ingredients.
- Coordinate with the purchasing and stores teams for timely procurement.
- Check the quality, quantity, and freshness of incoming ingredients.
- Ensure proper stock rotation, labelling, storage, and FIFO procedures.
- Monitor food consumption, portion control, and wastage.
- Assist in preparing food cost reports and maintaining food cost targets.
- Conduct regular stock verification and investigate discrepancies.
- Ensure efficient utilisation of ingredients without compromising food quality.

E. Hygiene, Food Safety, and Compliance

- Ensure compliance with applicable FSSAI requirements and hotel food safety procedures.
- Monitor cleanliness and sanitation across all kitchen sections.
- Ensure correct food storage temperatures and safe food-handling practices.
- Prevent cross-contamination between raw and cooked food.
- Ensure proper cleaning and sanitisation of kitchen equipment, utensils, and workstations.
- Monitor personal hygiene and grooming standards among kitchen staff.
- Ensure proper waste segregation and disposal.
- Maintain required kitchen checklists, temperature records, cleaning schedules, and other operational documentation.

F. Coordination and Communication

- Coordinate with the Head Chef, kitchen sections, F&B; service team, stores, and purchasing department.
- Communicate menu availability,



specials, stock shortages, and operational requirements.
- Coordinate food preparation for special events, meetings, and banquet functions.
- Work with the service team to resolve food quality, order accuracy, and service timing issues.
- Ensure explicit communication during shift changes and handovers.
- Report equipment breakdowns, maintenance requirements, and operational concerns promptly.

G. Equipment and Kitchen Maintenance

- Ensure kitchen equipment is used correctly and safely.
- Monitor the condition of cooking equipment, refrigeration units, and other kitchen facilities.
- Ensure preventive cleaning and maintenance schedules are followed.
- Report equipment defects and maintenance requirements to the concerned department.
- Promote energy efficiency and responsible use of kitchen resources.

3. Required Skills and Competencies

- Strong knowledge of South Indian and multicuisine cooking.
- Excellent kitchen organisation and operational management skills.
- Ability to supervise multiple kitchen sections and manage service requirements.
- Strong leadership, communication, and team-building skills.
- Knowledge of menu planning, standard recipes, and food presentation.
- Understanding of food cost control, inventory management, and wastage reduction.
- Good knowledge of food safety, sanitation, and applicable FSSAI requirements.
- Ability to handle guest complaints and resolve kitchen-related issues.
- Strong decision-making and problem-solving abilities.
- Ability to work under pressure and maintain quality during peak service periods.

4. Educational Qualification and Experience

- Diploma or degree in Hotel Management, Culinary Arts, or Food Production preferred.
- Typically 5–8 years of professional kitchen experience.
- Previous experience as a Sous Chef, Senior CDP, or in a similar supervisory role is preferred.
- Experience in a business hotel, restaurant, or hospitality establishment is an advantage.

Pay: ₹35,000.00 - ₹45,000.00 per month

Benefits:

- Food provided

Work Location: In person

📌 Senior Sous Chef (Kollam)
🏢 Terratone
📍 Kollam