1. Job Summary

The Senior Sous Chef / All-Rounder / Head Chef is responsible for managing the overall kitchen operations, supervising kitchen staff, preparing and presenting high-quality food across multiple cuisines, controlling food costs, maintaining hygiene standards, and ensuring smooth food production for restaurants, banquets, buffets, and other hotel operations. The candidate must be capable of independently handling the kitchen in the absence of the Executive Chef and ensuring consistent food quality, efficient staff management, and guest satisfaction.
1. Key Job Responsibilities

A. Overall Kitchen Management

- Manage and supervise the day-to-day operations of the entire kitchen.
- Take responsibility for kitchen operations, food production, and service in all kitchen sections.
- Plan and organize daily food production according to restaurant, buffet, banquet, and room service requirements.
- Ensure timely preparation and service of all food orders.
- Maintain food quality, taste, portion size, presentation, and consistency.
- Ensure smooth coordination between all kitchen sections and the F&B; Service Department.
- Take full responsibility for kitchen operations in the absence of the Executive Chef.

B. Multi-Cuisine Cooking – All-Rounder

- Have strong practical knowledge of Indian, Chinese, Tandoor, Continental, and other cuisines required by the hotel.
- Independently prepare and supervise dishes across different kitchen sections.
- Develop and maintain standardized recipes for all menu items.
- Ensure consistency in taste, quality, and presentation.
- Prepare special dishes, buffet items, and customized menus according to guest requirements.
- Introduce new dishes and cooking techniques to improve menu variety and guest satisfaction.

C. Kitchen Staff Management

- Supervise and manage CDPs, DCDPs, Commis Chefs, kitchen helpers, and other kitchen employees.
- Allocate duties and responsibilities to kitchen staff according to operational requirements.
- Prepare duty rosters and manage staff deployment.
- Train and guide junior chefs in cooking techniques, hygiene, food safety, and presentation.
- Maintain staff discipline, punctuality, teamwork, and professional conduct.
- Monitor employee performance and report staffing requirements to Management or HR.

D. Menu Planning & Development

- Plan menus for restaurants, buffets, banquets, weddings, corporate events, and special occasions.
- Prepare daily specials and seasonal menus.
- Standardize recipes, portion sizes, and presentation.




- Calculate ingredient requirements based on expected guest numbers.
- Conduct food tastings and quality checks before service.
- Recommend recent dishes and menu improvements to Management.

E. Food Cost & Inventory Control

- Control food costs and ensure the efficient utilization of raw materials.
- Monitor stock levels and prepare kitchen requisitions.
- Coordinate with the Purchase and Stores Departments for the timely procurement of ingredients.
- Check the quality and quantity of incoming food materials.
- Minimize food wastage through proper planning, storage, and portion control.
- Follow FIFO (First In, First Out) and FEFO (First Expiry, First Out) stock rotation practices, as applicable.
- Monitor food consumption and maintain appropriate kitchen records.

F. Food Safety & Kitchen Hygiene

- Maintain high standards of kitchen cleanliness, sanitation, and personal hygiene.
- Ensure compliance with applicable FSSAI regulations and hotel food safety policies.
- Monitor food storage, cooking, and holding temperatures.
- Prevent cross-contamination and ensure safe handling of raw and cooked food.
- Ensure proper cleaning and sanitization of kitchen equipment, utensils, and workstations.
- Check the freshness, quality, and safety of all ingredients before use.
- Ensure proper labeling, storage, and rotation of food items.

G. Banquet & Catering Operations

- Supervise food production for weddings, conferences, corporate functions, parties, and other events.
- Plan food preparation according to approved menus and guest counts.
- Ensure timely food production and replenishment during buffet service.
- Coordinate with the Banquet Manager and F&B; Service Team.
- Maintain consistent food quality during high-volume operations.
- Manage last-minute changes in guest numbers and food requirements.

H. Kitchen Equipment & Maintenance

- Ensure proper use, cleaning, and maintenance of kitchen equipment.
- Report equipment breakdowns and repair requirements to the Maintenance Department.
- Ensure safe operation of cooking equipment and kitchen machinery.
- Maintain organized workstations, kitchen stores,



and food preparation areas.
- Monitor compliance with kitchen safety procedures.

I. Guest Satisfaction & Quality Control

- Ensure that all dishes meet the hotel's quality and presentation standards.
- Address food-related guest complaints promptly and professionally.
- Coordinate with the F&B; Service Team regarding special food requests and dietary requirements.
- Ensure appropriate precautions are taken when handling food allergies.
- Maintain consistent food quality across all outlets and meal periods.

J. Reporting & Administration

- Prepare daily kitchen requisitions and food production plans.
- Maintain records of food wastage, stock consumption, and kitchen requirements.
- Report kitchen performance, operational issues, and staffing requirements to Management.
- Assist in budgeting, food costing, and menu pricing where required.
- Follow hotel policies, standard operating procedures, and Management instructions.

1. Qualifications & Experience

- Diploma or Certificate in Hotel Management, Culinary Arts, or Food Production preferred.
- Minimum 5–8 years of relevant experience in hotel kitchen operations, preferably in a senior kitchen position.
- Strong practical knowledge of multiple cuisines.
- Proven experience in kitchen supervision, staff management, food costing, and inventory control.
- Knowledge of food safety, kitchen hygiene, and FSSAI requirements.
- Ability to manage the entire kitchen independently during busy operational periods.

1. Key Performance Indicators (KPIs)

Performance will be evaluated based on:
- Food quality, taste, consistency, and presentation.
- Food cost control and reduction of wastage.
- Guest satisfaction and complaint resolution.
- Kitchen hygiene and food safety compliance.
- Staff productivity, discipline, and training.
- Timely food preparation and service.
- Inventory management and stock accuracy.
- Successful execution of banquets and special events.

1. General Responsibilities

The employee shall perform any other duties related to kitchen operations as assigned by the General Manager or Management, in accordance with hotel policies and operational requirements. Authorized By: Management / HR Department

Department: Food Production / Kitchen

Designation: Senior Sous Chef / All-Rounder / Head Chef

Pay: ₹35,000.00 - ₹50,000.00 per month

Benefits

- Cell phone reimbursement
- Flexible schedule
- Food provided
- Paid sick time
- Provident Fund

Work Location: In person

📌 Senior Sous Chef ( All Rounder ) (Durgapur)
🏢 Vidyasagar Institute Of Hotel Management u0026 Technology
📍 Durgapur