Sous Chef

2 days ago

Bengaluru Karnataka, India Curefoods Full time

_Job Description_

**Designation**: Sous Chef

**Qualification : Diploma in Catering**

**Experience : 7 to 10 Years**

**Department & Location** BTM

**Reporting To: Head chef**
- To assist the Chef de Cuisine in efficiently managing the assigned Kitchen, according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times, following Food Services Standards of Performance.
- To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set..
- To assist in conducting monthly inventory checks on all operating equipment and supplies.
- To assist in controlling the requisitioning, storage and careful use of all operating equipment and supplies.
- To conduct daily briefings to employees on preparation, service and menu.
- To liaise with the Kitchen Department on daily operations and quality control.
- To ensure that culinary standards comply with Company and Policies & Procedures and Minimum Standards.

Key Responsibilities
- **Kitchen Management**:

- Oversee daily food production and preparation to ensure timely service.
- Maintain kitchen organization, sanitation, and cleanliness, including equipment and storage areas.
- Ensure adherence to all kitchen standards, procedures, and health/safety regulations.
- **Food Quality and Menu**:

- Work with the Head Chef to create and develop new menu items based on seasonal ingredients and market demand.
- Ensure the highest quality of food and consistency in taste, appearance, and presentation.
- Assist with product specifications and testing of menu items.
- **Staff Management**:

- Supervise, guide, and train kitchen staff.
- Plan and assign duties to kitchen staff and provide professional leadership and development.
- Evaluate employee performance and help maintain an efficient and motivated team.
- **Inventory and Costs**:

- Manage food inventory, monitor stock levels, and ensure the kitchen is well-stocked with necessary ingredients.
- Monitor and control food costs to stay within budget, working with the Head Chef to suggest changes as needed.
- Order supplies from suppliers and maintain strong relationships with vendors.
- **Leadership and Support**:

- Serve as the "second-in-command" and provide support to the Head Chef.
- Be prepared to take charge and assume the duties of the Head Chef when they are absent.
- Contribute to the overall success and profitability of the kitchen.

Required Skills and Qualifications
- Previous experience in a professional kitchen or a culinary arts degree is often required.
- Strong leadership and team management abilities.
- Excellent time management, organization, and problem-solving skills.
- Meticulous attention to detail for food preparation and presentation.
- Physical stamina to stand for long hours and perform various kitchen duties.

Pay: ₹600,000.00 - ₹720,000.00 per year

**Benefits**:

- Provident Fund

Work Location: In person

Application Deadline: 20/09/2025
Expected Start Date: 29/08/2025

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