Sous Chef – Sorano KolkataDepartment: Kitchen Operations

Location:
Kolkata Brand: Sorano – Italian Fine Dining Reporting To: Executive Chef Employment Type: Full time About SoranoSorano is an Italian fine-dining restaurant focused on delivering an exceptional culinary experience through quality ingredients, authentic flavours, culinary craftsmanship and consistent execution. We are looking for an experienced and passionate Sous Chef to support the Head Chef in managing daily kitchen operations, maintaining culinary standards, developing the kitchen team and ensuring consistency across all food offerings. Role OverviewThe Sous Chef will act as the second-in-command in the kitchen and will be responsible for supervising daily kitchen operations, ensuring food quality, managing kitchen manpower, controlling food costs and maintaining operational discipline. The candidate must have a strong understanding of Italian cuisine, kitchen systems, food costing and fine-dining standards.

Key Responsibilities
1. Kitchen Operations & Execution
• Oversee daily kitchen operations across all sections.
• Ensure smooth coordination between hot kitchen, cold kitchen, pasta, pizza and other assigned sections.
• Ensure timely preparation and service during lunch and dinner operations.
• Supervise mise-en-place, preparation, cooking and plating.
• Ensure all dishes are prepared according to approved recipes and presentation standards.
• Take charge of kitchen operations in the Head Chef's absence.
• Coordinate with the service team to ensure smooth food dispatch and guest satisfaction. 2. Food Quality & Consistency
• Maintain consistency in taste, portion size, presentation and quality.
• Ensure adherence to standardised recipes and preparation methods.
• Monitor food quality before dispatch.
• Ensure ingredients meet the restaurant's quality standards.
• Identify and rectify food quality issues.
• Maintain strict control over food handling, storage and shelf life. 3. Food Cost & Inventory Management
• Monitor food cost and ensure consumption remains within approved budgets.
• Ensure portion control and minimise food wastage.




• Monitor daily kitchen requisitions and stock consumption.
• Conduct regular physical stock checks.
• Coordinate with the purchase team for indenting and procurement requirements.
• Monitor high-value ingredients and imported products.
• Ensure proper FIFO and FEFO practices.
• Identify pilferage, wastage and unexplained stock variances.
• Support recipe costing and menu engineering exercises. 4. Team Management & Training
• Supervise Commis Chefs, Demi Chefs, CDPs and kitchen stewards.
• Allocate duties and responsibilities across kitchen sections.
• Prepare and manage kitchen duty rosters in coordination with the Head Chef.
• Train team members on recipes, techniques, hygiene and presentation.
• Monitor staff productivity, grooming, attendance and discipline.
• Conduct regular skill development and performance reviews.
• Maintain a professional, disciplined and collaborative kitchen environment. 5. Hygiene, Safety & Compliance
• Ensure compliance with FSSAI regulations and internal food safety standards.
• Maintain kitchen cleanliness and sanitation.
• Ensure correct storage temperatures and temperature logs.
• Monitor cleaning schedules and hygiene checklists.
• Ensure proper handling of raw and cooked food.
• Maintain pest control and food safety documentation.
• Ensure kitchen equipment is maintained and any breakdowns are reported promptly. 6. Menu Development & Innovation
• Assist the Head Chef in developing new dishes and seasonal menus.
• Research ingredients, techniques and culinary trends relevant to Italian cuisine.
• Participate in menu trials, tastings and food presentations.
• Suggest improvements in recipes, plating and operational efficiency.
• Assist in developing special menus for events, festivals and promotions.




• Ensure new menu items are operationally viable and cost-effective. 7. Coordination & Reporting
• Coordinate with Purchase, Stores, Operations and Service teams.
• Ensure timely requisitioning of ingredients.
• Report kitchen shortages, maintenance requirements and operational challenges.
• Maintain daily production and wastage records.
• Submit food quality, stock and operational reports to the Head Chef.
• Ensure proper handover between shifts. Required Qualifications & Experience
• Minimum 5–7 years of experience in professional kitchen operations, preferably with 2–3 years in a supervisory role.
• Experience in Italian cuisine or premium casual/fine-dining restaurants preferred.
• Strong knowledge of pasta, sauces, risotto, pizza and Italian cooking techniques.
• Understanding of food costing, inventory management and portion control.
• Knowledge of FSSAI regulations and food safety standards.
• Experience in managing and training kitchen teams.
• Ability to work under pressure in a high-volume, quality-driven restaurant environment.
• Strong leadership, communication and organisational skills. Ideal Candidate ProfileWe are looking for a hands-on kitchen professional who combines culinary expertise with operational discipline. The candidate must be capable of leading a kitchen team, maintaining consistency during peak service hours, controlling food costs and supporting the Head Chef in achieving the restaurant's culinary and commercial objectives. The candidate should be comfortable taking ownership of the kitchen and making operational decisions independently when required. Performance ExpectationsThe Sous Chef will be evaluated on:
• Consistency of food quality and presentation.
• Kitchen food cost and wastage control.
• Recipe and portion standardisation.
• Inventory accuracy and stock management.
• Kitchen hygiene and food safety compliance.
• Team productivity, discipline and training.
• Timely food preparation and service execution.
• Adherence to kitchen SOPs and operational standards.
• Compensation: Competitive, based on experience and current industry standards.

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