Job Purpose: The Sous Chef is the second-in-command in the kitchen, responsible for supporting the Head

Chef in all aspects of kitchen operations — including food preparation, quality control, team

management, and maintaining hygiene and safety standards. The role ensures consistency in

food quality, assists in menu planning, and supervises daily kitchen activities to deliver

exceptional dining experiences.

Key Responsibilities:

1. Kitchen Operations & Food Preparation
- Assist the Executive Chef in managing all kitchen operations and ensuring smooth

workflow during service.

- Supervise and participate in the preparation, cooking, and presentation of all menu

items.

- Maintain consistency in food quality, taste, and presentation across all kitchen sections.
- Ensure timely service during peak hours.

1. Team Leadership & Training

- Supervise kitchen staff, allocate duties, and ensure productive teamwork.
- Train and mentor junior chefs, cooks, and kitchen assistants.
- Maintain discipline, professionalism, and high performance within the kitchen team.

- Menu Planning & Development

- Collaborate with the Executive Chef in menu creation, recipe development, and cost

control.

- Suggest new dishes, plating styles,



and seasonal menu updates based on customer

feedback and trends.

- Ensure all dishes meet cost and portion standards.

1. Quality Control & Inventory Management

- Monitor ingredient quality and freshness; inspect deliveries and storage.
- Manage stock levels, perform inventory checks, and reduce wastage.
- Ensure proper labeling, rotation, and storage of food items (FIFO standards).

- Hygiene, Safety & Compliance

- Enforce strict hygiene and sanitation standards as per FSSAI and local regulations.
- Conduct regular kitchen inspections to ensure cleanliness and food safety.
- Ensure all kitchen equipment is properly maintained and functioning safely.
- Adhere to occupational health and safety standards.

- Coordination & Communication

- Coordinate with service staff to ensure smooth communication between the kitchen and

front-of-house.

- Support in managing kitchen schedules and ensuring adequate staffing for all shifts.
- Step in as Acting Head Chef during the Executive Chef’s absence.

Pay: ₹20,000.00 - ₹25,000.00 per month

Benefits :

- Health insurance
- Provident Fund

Work Location: In person

📌 Cook/chef (Visakhapatnam)
🏢 Culinary Cure Foods Private
📍 Visakhapatnam