Sous Chef-european Cuisine

- Sous Chef European Cuisine Location Sushant Lok Phase I Sector 43 Gurugram Haryana 122003 Department Culinary - Catering Division Reports To Executive Chef Head Chef Position Overview The Sous Chef European Cuisine will support the Executive Chef in planning preparing and executing premium European dishes for large-scale catering operations including banquets corporate events and private functions The role requires proven expertise in European culinary techniques menu development and kitchen management ensuring consistency in taste presentation and quality while adhering to hygiene and safety standards Key Responsibilities Culinary Operations Assist in planning designing and executing European cuisine menus for catering events Oversee kitchen operations during preparation cooking and plating for large-scale functions Ensure authenticity quality and consistency of European dishes French Italian Spanish Mediterranean etc Develop seasonal and event-specific menus to enhance variety and innovation Team Management Train supervise and motivate commis chefs demi chefs and other kitchen staff Delegate tasks effectively to ensure smooth operations during events Assist with staff scheduling and manpower planning for catering functions Quality Standards Ensure all dishes meet company quality and presentation standards Maintain strict hygiene sanitation and food safety practices in compliance with HACCP Monitor portion control and implement waste reduction practices Event Catering Coordination Collaborate with the catering operations team to align kitchen output with event requirements Ensure timely and efficient food service during live catering events Customize menus and execution based on client requirements and event scale Inventory Cost Control Support in monitoring food costs portion control and stock rotation FIFO Track inventory levels and coordinate with the purchase team for requisitions Contribute to achieving targeted food cost budgets while minimizing wastage Requirements Diploma Degree in Hotel Management or Culinary Arts specialization in European cuisine preferred Minimum 5-7 years of culinary experience with at least 2-3 years in a Junior Sous Chef Sous Chef role specializing in European cuisine In-depth knowledge of European cooking techniques and cuisines French Italian Mediterranean etc Prior experience in catering banquets or large-scale event kitchens Strong leadership team management and communication skills Ability to perform under pressure while maintaining high culinary standards Sound knowledge of HACCP food safety and hygiene protocols Key Competencies Creativity and innovation in European cuisine Strong organizational and multitasking abilities Effective leadership and people management skills Attention to detail with a focus on quality Client-oriented approach with adaptability to diverse requirements Kindly contact and share your CV on this number - 91 81301 55592 Job Types Full-time Permanent Pay 45 000 00 - 55 000 00 per month Education Higher Secondary 12th Pass Preferred Location Haryana Haryana Preferred