Senior Sous Chef

1 week ago

Mumbai, India Ghost Kitchens India Full time

Designation - Senior Sous Chef

Key Responsibilities:

  • Menu Planning & Development:
  • Create and design innovative, seasonal menus that align with the Cloud Kitchens theme and target audience.
  • Test and modify recipes for consistency, taste, presentation, and cost-effectiveness.
  • Incorporate customer feedback and food trends into the menu planning process.
  • Kitchen Operations:
  • Oversee daily kitchen operations, including meal preparation, cooking, plating, and food presentation.
  • Ensure the kitchen is stocked with fresh ingredients and manage inventory to minimize waste.
  • Implement and maintain Indian kitchen policies and procedures, including food safety standards (HACCP), sanitation, and hygiene regulations.
  • Leadership & Team Management:
  • Hire, train, and develop kitchen staff, including sous chefs, line cooks, and kitchen assistants.
  • Schedule shifts and manage staff workload to ensure efficient kitchen operations.
  • Lead and mentor the culinary team, fostering a positive and collaborative environment.
  • Budgeting & Cost Control:
  • Monitor food and labor costs to ensure profitability.
  • Manage purchasing and supplier relationships to negotiate the best deals for high-quality ingredients.
  • Ensure portion control and minimize food waste to manage food costs effectively.
  • Quality Control:
  • Conduct regular food tastings and inspections to ensure that dishes meet quality standards.
  • Ensure food presentation is appealing and consistent with the restaurant's brand.
  • Address customer complaints related to food quality in a professional manner.
  • Safety & Sanitation:
  • Ensure compliance with local health and safety regulations, including food safety, cleanliness, and sanitation standards.
  • Conduct regular Indian kitchen inspections to maintain the highest safety and sanitation practices.
  • Innovation & Trend Awareness:
  • Stay current on culinary trends and integrate new techniques and ingredients into menu offerings.
  • Collaborate with front-of-house management to create seasonal specials and promotional menus.

Skills & Qualifications:

  • Proven experience as Sous Chef or a similar leadership role in a Continental kitchen environment.
  • Exceptional culinary skills, with in-depth knowledge of various cooking techniques, cuisines, and ingredients.
  • Strong leadership and people management abilities.
  • Excellent time management and organizational skills.
  • Ability to handle high-pressure situations and manage a fast-paced kitchen environment.
  • Knowledge of food safety regulations and best practices.
  • Financial acumen, including the ability to manage budgets and control costs.
  • Creativity and passion for food and the dining experience.

Education & Experience:

  • Degree in Culinary Arts or related field (preferred but not always required).
  • Minimum of 5-7 years of experience in a professional kitchen, with at least 3 years in a leadership or supervisory role.
  • Experience in a high-volume kitchen is a plus.

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