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Sous Chef

2 weeks ago

Goregaon East Mumbai Maharashtra, India The Fern Goregaon Full time

**Job Summary**:
The Sous Chef - Continental is responsible for managing the overall operations of the continental kitchen. This role involves leading the culinary team, ensuring high-quality food production, and maintaining consistency in presentation, taste, and standards. The Sous Chef also plays a key role in menu planning, inventory management, and maintaining kitchen hygiene and safety.

**Key Responsibilities**:

- **Kitchen Management**:

- Oversee daily operations of the continental section to ensure smooth and efficient workflow.
- Supervise and guide the team in food preparation, cooking, and plating.
- Act as a key decision-maker in the absence of the Executive Chef.
- **Menu Development**:

- Assist in creating and updating menus based on guest preferences, current trends, and seasonal availability.
- Develop new recipes and dishes while maintaining cost control and quality standards.
- Ensure consistency in taste, presentation, and portion sizes across all dishes.
- **Team Leadership & Training**:

- Train, mentor, and motivate the culinary team to achieve excellence.
- Conduct performance reviews and provide feedback to staff.
- Promote teamwork and maintain a positive and productive work environment.
- **Hygiene & Food Safety**:

- Ensure all operations comply with food safety, hygiene, and HACCP standards.
- Monitor cleanliness and maintenance of the kitchen, storage areas, and equipment.
- Conduct regular inspections to ensure adherence to safety protocols.
- **Inventory & Cost Control**:

- Manage inventory levels for the continental section, ensuring proper stock rotation and minimizing wastage.
- Coordinate with the purchasing team for timely procurement of fresh and quality ingredients.
- Monitor food costs and implement measures to optimize resources without compromising quality.
- **Guest Satisfaction**:

- Collaborate with the service team to gather guest feedback and ensure their expectations are exceeded.
- Address any food-related issues or concerns promptly and professionally.

**Requirements**:

- **Education**: Diploma or degree in culinary arts, hotel management, or a related field.
- **Experience**:

- Minimum 7-8 years of experience in a professional kitchen, with at least 2-3 years in a leadership role specializing in continental cuisine.
- Experience in a 4-star or 5-star hotel is preferred.
- **Skills**:

- Expertise in continental cooking techniques, ingredients, and plating styles.
- Strong leadership and organizational skills.
- Knowledge of food safety and hygiene regulations, including HACCP.
- Proficiency in inventory management and cost control.
- **Attributes**:

- Passion for culinary innovation and attention to detail.
- Ability to work under pressure and meet deadlines.
- Excellent communication and interpersonal skills.

**Job Types**: Full-time, Permanent

Pay: ₹40,000.00 - ₹45,000.00 per month

**Benefits**:

- Food provided
- Health insurance
- Life insurance
- Provident Fund

Schedule:

- Day shift
- Morning shift
- Night shift

Supplemental Pay:

- Yearly bonus

**Experience**:

- total work: 8 years (required)

Work Location: In person