Sous Chef

Position Summary:
As a Sous Chef, you will be expected to run kitchen staff of around 40 people across multiple outlets. The food is expected to remain high quality through transportation and reassembly. Kitchens are expected to be clean and spotless. You are expected to run a busy central kitchen delivering consistently high-quality food, handle purchase orders in coordination with purchasing officer and ensure that items arriving without authorization are not received.

Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.
Sous Chef Duties and Responsibilities:

- Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Brand.
- Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
- Coordinates daily tasks with COO and CEO.
- Supervision of all junior chefs or commis.
- Able to estimate the daily production needs at all outlets and checking the quality of raw and cooked food products to ensure that standards are met. Reviewing outlets' POs to ensure production quantity matches expected sales in order to reduce wastage.
- Ensure that the production, preparation and presentation of food are of the highest quality at all times.
- Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
- Full awareness of all menu items, their recipes, methods of production and presentation standards.
- Follows good preservation standards for the proper handling of all food products at the right temperature.
- Operate and maintain all department equipment and reporting of malfunctioning.
- Ensure effective communication between staff by maintaining a secure and friendly working environment.
- Establishing and maintaining effective inter-departmental working relationships.
- Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
- Personally responsible for hygiene, safety and correct use of equipment and utensils.
- Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
- Checks periodically expiry dates and proper storage of food items in the section.
- Personally organise and manage bulk orders, catering events, and festivals.
- Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
- Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
- Daily feedback collection and reporting of issues as they arise.
- Assess quality control and adhere to Brand's service standards.
- Carry out any other duties as required by management.

Prerequisites:
A high standard of spoken and written English.

Able to work under pressure.

Excellent culinary catering talent.

**Education**:
Hotel Management Graduate or Culinary Degree with minimum 3 years certification.

**Experience**:
At least 8 year's experience cooking in a well-established restaurant or full-service hotel and/or minimum of 3 year in a supervisory role.

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

Pay: ₹35,000.00 - ₹50,000.00 per month

**Benefits**:

- Food provided
- Paid sick time
- Paid time off

Schedule:

- Day shift
- Evening shift
- Morning shift
- Night shift
- Rotational shift

Supplemental pay types:

- Overtime pay

Ability to commute/relocate:

- Marol, Mumbai - 400059, Maharashtra: Reliably commute or planning to relocate before starting work (required)

Application Question(s):

- How many employees have you managed at one time?

**Experience**:

- total work: 8 years (required)

**Location**:

- Marol, Mumbai - 400059, Maharashtra (required)

Work Location: In person