Job Title: Sous Chef

Job Overview The Sous Chef will oversee daily kitchen operations, ensure consistency in food quality and presentation, supervise and train kitchen staff, and support the Head Chef in menu development and process improvements. The role also requires effective management of food costs, inventory, wastage, hygiene, and kitchen standard operating procedures.

Key Responsibilities

Kitchen Operations

- Oversee daily kitchen operations and ensure smooth service across all dayparts.

- Maintain consistency in taste, presentation, portion sizes, and food quality.

- Ensure adherence to recipes, preparation methods, and plating standards.

- Manage mise en place, preparation schedules, and service readiness.

Team Leadership

- Supervise, train, and mentor CDPs, commis chefs, and kitchen assistants.

- Delegate responsibilities effectively and maintain discipline within the kitchen.

- Promote accountability, teamwork, cleanliness, and continuous improvement.

Food Quality and Culinary Execution

- Execute the menu across global-inspired food offerings.

- Maintain high standards of ingredient handling, cooking techniques, flavour, and presentation.

- Assist with menu trials, new dish development, recipe standardisation, and seasonal specials.

- Collaborate with the Head Chef to improve dishes and kitchen processes.

Cost and Inventory Control

- Monitor food costs, portion sizes, wastage, and ingredient yield.

- Manage stock rotation, FIFO practices, requisitions,



and inventory checks.

- Ensure efficient ingredient utilisation without compromising quality.

- Support food costing and adherence to standard recipes.

Hygiene and Food Safety

- Maintain hygiene, sanitation, and food safety standards in accordance with FSSAI requirements.

- Ensure appropriate food storage, temperature control, labelling, and shelf-life management.

- Conduct regular kitchen cleanliness and safety checks.

Systems and Standardisation

- Follow kitchen SOPs, checklists, preparation sheets, and production plans.

- Maintain consistency across shifts and support standardisation across AJA outlets.

- Identify operational gaps and recommend practical improvements.

Candidate Profile

- 3–6 years of professional kitchen experience, preferably in premium casual dining, contemporary restaurants, hotels, or contemporary multi-cuisine kitchens.

- Previous experience as a Sous Chef or substantial experience as a Chef de Partie (CDP) with readiness to progress.

- Good understanding of global cuisines, contemporary cooking techniques, and ingredient handling.

- Strong leadership, communication, organisation, and problem-solving skills.

- Knowledge of food costing, inventory management, hygiene, and kitchen SOPs.

- Ability to work under pressure while maintaining food quality and kitchen discipline.

- Hands-on approach, attention to detail, and genuine passion for food.

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