Kitchen Operations | All-Day Dining | Hotel Culinary Department

Job Title: Sous Chef

Department: Food Production / Kitchen

Reports To: Executive Chef / Head Chef

1. Job Summary

The Sous Chef is responsible for assisting the Executive Chef in managing daily kitchen operations, supervising kitchen staff, maintaining food quality and consistency, controlling food costs, and ensuring the highest standards of food safety, hygiene, and guest satisfaction.
1. Key Responsibilities

A. Kitchen Operations Supervise and coordinate daily kitchen operations.

Ensure smooth operation of all kitchen sections.

Monitor food preparation, cooking, and presentation.

Ensure all dishes are prepared according to approved recipes and standards.

Maintain consistency in taste, quality, portioning, and presentation.

Coordinate buffet, à la carte, banquet, and special events.

B. Staff Management

Supervise CDPs, DCDPs, Commis Chefs, and kitchen helpers.

Prepare and monitor daily duty rosters and staff allocation.

Conduct daily briefings and assign responsibilities.

Train and develop kitchen team members.

Monitor staff attendance, grooming, discipline, and performance.

Support recruitment, interviews, and food trials.

C. Food Cost & Inventory Control

Monitor food costs and minimize wastage.

Control portion sizes and ensure proper utilization of ingredients.

Monitor daily requisitions and kitchen indents.

Check stock levels and coordinate with the store department.

Ensure proper FIFO and FEFO practices.

Monitor receiving, storage, and stock rotation.

Maintain effective food cost control.

D. Food Safety & Hygiene

Ensure compliance with HACCP and food safety standards.

Monitor personal hygiene and grooming standards.

Maintain proper temperature control for hot and cold food.

Ensure proper cleaning and sanitation schedules.

Conduct regular kitchen inspections.





Maintain food safety records and documentation.

E. Menu Planning & Development

Assist the Executive Chef in menu planning and development.

Develop new dishes and seasonal food concepts.

Conduct food trials and recipe standardization.

Ensure menu items meet hotel quality standards.

Monitor guest feedback and recommend improvements.

F. Communication & Coordination

Coordinate with the service, stewarding, purchasing, and stores departments.

Attend kitchen meetings and operational briefings.

Report operational challenges to the Executive Chef.

Ensure proper handover between shifts.

Follow management instructions and hotel policies.

1. Required Skills & Qualifications

Diploma or degree in Hotel Management or Culinary Arts. Minimum 5–7 years of professional kitchen experience.

Previous experience as a Junior Sous Chef or Senior Chef de Partie preferred.

Strong knowledge of Indian, Continental, Chinese, and international cuisines.

Excellent leadership and team management skills.

Knowledge of food costing, inventory, and HACCP.

Good communication and problem-solving skills.

Ability to work under pressure and manage multiple operations.

1. Key Performance Indicators (KPIs)

Food quality and consistency. Food cost and wastage control.

Guest satisfaction and feedback.

Staff productivity and performance.

Food safety and hygiene compliance.

Kitchen operational efficiency.

Timely completion of daily tasks.

1. Core Expectations

The Sous Chef must demonstrate strong leadership, discipline, teamwork, creativity, accountability, and commitment to maintaining the hotel's culinary standards. Pay: ₹40,000.00 - ₹45,000.00 per month

Perks

- Cell phone reimbursement
- Flexible schedule
- Food provided
- Internet reimbursement
- Leave encashment
- Life insurance
- Paid time off
- Provident Fund

Work Location: In person

📌 Sous Chef (Kozhikode)
🏢 Westway Hotel
📍 Kozhikode