Sous Chef – Restaurant & Bar

Company: 38 Barracks Restaurant & Bar

Location: Connaught Place, New Delhi

Job Type: Full time

Department: Kitchen

Experience: 4–6 Years in Restaurant / Hotel Industry

Salary: As per experience and skills

About 38 Barracks Restaurant & Bar

38 Barracks Restaurant & Bar is a premium dining destination offering an extraordinary customer experience through quality food, professional service, and a welcoming atmosphere. We are looking for a passionate and experienced Sous Chef to support our Head Chef in managing daily kitchen operations and maintaining the highest standards of food quality, hygiene, and consistency.

Job Summary The Sous Chef will assist the Head Chef in managing kitchen operations, supervising kitchen staff, ensuring food preparation according to SOPs, maintaining food quality, controlling food costs, and ensuring compliance with food safety and hygiene standards.

The ideal candidate should have strong culinary skills, leadership abilities, and the capability to manage a high-volume restaurant kitchen.

Key Responsibilities

Kitchen Operations & Food Production

- Assist the Head Chef in managing daily kitchen operations and food production.
- Ensure all dishes are prepared according to approved recipes, SOPs, and presentation standards.
- Supervise food preparation, cooking, portioning, and plating.
- Ensure timely food preparation and dispatch during peak business hours.
- Maintain consistency in taste, quality, portion size, and presentation.

Team Management & Leadership
- Supervise, train, and motivate Commis Chefs, Demi Chefs, and kitchen stewards.
- Allocate daily duties and responsibilities to kitchen team members.
- Monitor staff performance, discipline, grooming, and attendance.
- Conduct on-the-job training and ensure adherence to kitchen SOPs.
- Support the Head Chef in staff scheduling and manpower planning.

Food Cost & Inventory Control
- Monitor food wastage, portion control,



and yield management.
- Assist in maintaining food cost within the approved budget.
- Ensure proper stock rotation using FIFO and FEFO methods.
- Monitor daily kitchen requisitions, receiving, and inventory.
- Minimize food wastage and maintain accurate wastage records.

Food Safety & Hygiene
- Ensure compliance with FSSAI food safety and hygiene standards.
- Maintain personal hygiene, grooming, and cleanliness of the kitchen team.
- Monitor food storage temperatures and refrigerator records.
- Prevent cross-contamination through proper handling and storage.
- Ensure regular cleaning and sanitization of kitchen equipment and workstations.

Quality Control & Coordination
- Conduct regular food quality checks before dispatch.
- Coordinate with the service team for smooth food delivery.
- Monitor KDS timings and ensure orders are prepared within standard preparation time.
- Handle food quality issues and customer complaints in coordination with the Head Chef.
- Assist in menu development, new dish trials, and recipe standardization.

Required Skills & Qualifications
- Minimum 4–6 years of experience in the restaurant or hotel industry.
- At least 1–2 years of experience in a supervisory kitchen position preferred.
- Strong knowledge of Indian, Continental, Tandoor, or Pan Asian kitchen operations.
- Excellent knowledge of food safety, hygiene, and kitchen SOPs.
- Solid leadership, communication, and team management skills.
- Knowledge of food cost, inventory control, and kitchen documentation.

Key Performance Indicators (KPIs)
- Kitchen hygiene and FSSAI compliance.
- Food cost and wastage control
- Food quality and consistency.
- Team productivity , staff training and maintaining work culture
- Customer complaints related to food.
- Inventory accuracy and stock management.

Join our team and be a part of our commitment to delivering an extraordinary customer experience. Pay: ₹30,000.00 - ₹45,000.00 per month

Benefits

- Food provided

Work Location: In person

📌 Sous Chef (Delhi)
🏢 38 Barracks Restaurant and bar
📍 Delhi