Sous Chef

The Sous Chef plays an integral role in assisting the Sous Chef and kitchen team in the smooth operation of the kitchen. This position is designed for a highly skilled, motivated chef who is ready to take on increased responsibility and demonstrate leadership within the culinary team. The Junior Sous Chef will help ensure high food quality, consistency, and safety standards while overseeing kitchen staff, assisting with menu preparation, and supporting day-to-day kitchen operations.

Key Responsibilities:

- **Kitchen Management & Supervision**:

- Assist the Sous Chef in overseeing daily kitchen operations, ensuring a smooth and efficient workflow.
- Supervise kitchen staff, including line cooks and prep cooks, ensuring tasks are completed in a timely and professional manner.
- Step into the leadership role as needed, providing guidance and ensuring tasks are completed to high standards.
- Support staff training, ensuring all team members are up-to-date with techniques and safety standards.
- **Food Preparation & Quality Control**:

- Prepare and cook food according to the restaurant’s menu and recipe standards, ensuring quality, consistency, and presentation.
- Oversee the proper execution of dishes during service, ensuring every plate meets the expected standards.
- Assist in maintaining food safety and hygiene standards, including monitoring temperatures and storage.
- Ensure the proper handling, preparation, and storage of food items to prevent cross-contamination and waste.
- **Menu & Recipe Assistance**:

- Assist the Sous Chef and Executive Chef in preparing and testing new menu items.
- Follow recipes and ensure that all dishes are executed as per the established standards.
- Contribute ideas for menu development, particularly in areas of innovation and seasonal offerings.
- **Inventory Management**:

- Assist with inventory checks, ensuring the kitchen is adequately stocked with fresh ingredients and supplies.
- Help monitor stock levels, checking for quality and freshness, and managing inventory to reduce wastage.
- Assist in organizing deliveries and ensure the storage of products complies with food safety regulations.
- **Health & Safety Compliance**:

- Ensure that the kitchen is clean, organized, and complies with local health and safety regulations.
- Maintain and enforce high standards of cleanliness, sanitation, and food safety.
- Support the Sous Chef in performing regular safety audits of the kitchen and staff.
- **Support in Team Leadership & Development**:

- Assist with the training and development of kitchen staff, ensuring they are knowledgeable about food preparation, hygiene standards, and company expectations.
- Step into leadership when the Sous Chef or Executive Sous Chef is unavailable.
- Foster a positive and collaborative kitchen environment that encourages teamwork, motivation, and strong communication.
- **Time Management & Multitasking**:

- Manage time effectively during busy periods, prioritizing tasks and ensuring efficient kitchen operations.
- Assist in coordinating the flow of kitchen operations during peak hours, ensuring food is prepared and delivered promptly.
- **Guest Satisfaction**:

- Work closely with the front-of-house team to ensure smooth communication between kitchen and service staff.
- Assist in resolving any issues or complaints related to food preparation or presentation, ensuring guest satisfaction.

Qualifications:

- **Experience**:

- 3-4 years of experience in a professional kitchen, with at least 1-2 years in a leadership or supervisory role.
- Experience in a fast-paced kitchen environment, ideally within a fine-dining or high-volume setting.
- **Education**:

- Culinary school degree or relevant cooking experience is preferred but not required.
- **Skills**:

- Strong knowledge of culinary techniques, food preparation, and kitchen equipment.
- Proficient in managing kitchen operations and staff with attention to detail.
- Ability to work well under pressure and manage multiple tasks.
- Good communication and organizational skills.
- Passion for food and creativity in the kitchen.

Physical Requirements:

- Ability to work long hours, including nights, weekends, and holidays.
- Capable of lifting heavy objects and standing for extended periods.
- Comfortable working in a high-pressure environment with tight deadlines.

Working Conditions:

- Works in a busy, professional kitchen with a fast-paced and dynamic environment.
- May be required to work in hot or humid conditions and handle sharp knives and kitchen equipment.

This job description outlines the key responsibilities and qualifications typically expected of a Junior Sous Chef. The role offers opportunities for growth and advancement for individuals looking to progress in the culinary field.

Pay: ₹75,000.00 - ₹100,000.00 per month

**Benefits**:

- Cell phone reimbursement
- Food provided

Schedule:

- Day shift
- Weekend availability

Supplemental Pay:

- Performance bonus
- Quarterly